Roasted salmon in horseradish crust

•      6 Tbsp sweet butter, at room temp.
•      ½ cup grated white horseradish, squeezed dry
•      2 whole scallions, finely diced
•      ¼ tsp wasabi powder
•      ¼ tsp ground ginger
•      ¼ tsp Dijon mustard
•      ½ cup dry, unseasoned bread crumbs
•      1 tsp finely chopped shallots
•      ¼ cup fresh lemon juice
•      ¼ tsp grated lemon zest
•      Pinch of cayenne
•      Four 6-oz center-cut salmon fillets, 1½ inches thick
•      ½ cup white wine or vermouth
•      Garnish: 4 lime slices

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.
 
 
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