Source: Global Gourmet
3 tablespoons sweet butter, at room temperature (orginal recipe calls for 6 tablespoons)
1/2 cup grated white horseradish, squeezed dry
2 whole scallions, finely diced
1/4 teaspoon wasabi powder
1/4 teaspoon ground ginger
1/4 teaspoon Dijon mustard
1/2 cup dry unseasoned bread crumbs
1 teaspoon finely chopped shallots
1/4 cup fresh lemon juice
1/4 teaspoon grated lemon zest
Pinch of cayenne
Four 6-ounce center-cut salmon fillets, 1-1/2 inches thick
1/2 cup white wine or vermouth
Preheat the oven to 400 degrees.
Put the butter, horseradish, scallions, wasabi powder, ginger, mustard, bread crumbs, shallots, juice, zest, and cayenne in the bowl of the food processor. Pulse until the ingredients form a ball.
Place the fish on the baking sheet and cover with the wine. Spread the horseradish mixture over the fillets, about 1/4-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.
I talked about this recipe HERE.