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.