Horseradish-Crusted Salmon with Cranberry Catsup

In a shallow bowl, combine flour and salt and mix well. In a separate bowl, combine egg and vinegar and beat until combined. Spread horseradish in a medium shallow bowl. Dip salmon fillet in flour mixture, then egg mixture and then grated horseradish. Repeat for remaining fillets.

Heat a sauté pan with olive oil and sauté salmon over medium heat until cooked through and golden brown, about 3 to 5 minutes on each side.

In a blender container, combine cranberries, apple cider, shallots, salt and sugar and puree until smooth. Stir in chopped dill. Serve 2 ounces cranberry dill catsup with each salmon fillet.