Roasted Salmon in Horseradish Crust

The magical ingredients that heighten the taste of fresh salmon are white horseradish, mustard, and lemon. Combining all three keeps the salmon moist. Recipe adapted from The Bride & Groom's First Cookbook by Abigail Kir sch.

Ingredients:

• 6 Tbsp sweet butter, at room temp.
• 1/2 cup grated white horseradish, squeezed dry
• 2 whole scallions, finely diced
• 1/4 tsp wasabi powder
• 1/4 tsp ground ginger
• 1/4 tsp Dijon mustard
• 1/2 cup dry, unseasoned bread crumbs
• 1 tsp finely chopped shallots
• 1/4 cup fresh lemon juice
• 1/4 tsp grated lemon zest
• Pinch of cayenne
• Four 6-oz center-cut salmon fillets, 1½ inches thick
• 1/2 cup white wine or vermouth
• Garnish: 4 lime slices

Directions:
Preheat oven to 400°F. Put the butter, horseradish, scallions, wasabi powder, ginger, mustard, bread crumbs, shallots, juice, zest, and cayenne in the bowl of a food processor. Pulse until the ingredients form a ball. This is the horseradish crust.

Place the fish on a baking sheet and cover with the wine. Spread the horseradish mixture over the fillets, about ¼ inch thick. Roast the salmon for about 15 minutes or when the top of the fish flakes when pierced with the tines of a fork. Garnish with lime slices. Makes 4 servings.

Cook's Tip: This salmon is magnificent served on a bed of garlicky mashed potatoes or sautéed spinach and leeks.