BAKED SIDE OF SALMON WITH HORSERADISH CRUST (for six to eight)
one 2-1/2 to 3 pound side of salmon
4 tablespoons honey-Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons olive oil
½ cup lemon juice (about 4 lemons)
4 tablespoons (1/2 stick) butter
- Whisk the mustard, horseradish and olive oil together in a small bowl.
- Rinse the salmon under cold tap water, pat it dry with paper towel and remove any protruding small bones with tweasers. Lightly oil a deep, broiler-proof, oven-to-table platter and place the salmon, skin side down, on top. Spread horseradish mixture evenly over the top of the salmon.
- Pre-heat the broiler for at least 10 minutes. Broil salmon, 4 inches form the flame, for 6 to 8 minutes, rotating the pan occasionally, until the fillet is evenly browned. (It may be necessary to broil the fish 10 minutes, rather than 8, in order to brown the horseradish crust. Rotating the pan provides even exposure to the flame.) Reduce oven temperature to 450* and bake salmon in the middle of the oven for 10 minutes, or until it is just cooked through.
- Meanwhile, melt the butter in a small saucepan and whisk in the lemon juice. Season sauce with salt and pepper and spoon it over the salmon when it finishes baking. Serve at once.
adapted from Marcus Samuelson, Aquavit Restaurant, New York City