1 tsp. coarse salt
3 Tbsp. unsalted butter, melted
1 lemon, zested and juiced
½ C. plain breadcrumbs
½ C. prepared white or pink horseradish, drained
½ C. half-and-half or light cream
½ tsp. salt.
1 tsp. cayenne pepper sauce or ¼ tsp. cayenne pepper
1 C. sour cream
4 (1-1/2 inch thick) salmon filets, skin on
2 Tbsp. chopped parsley for garnish
Prepare sauce first: in a bowl, combine breadcrumbs, horseradish, cream and salt. Let the cream soak into the breadcrumbs 2 minutes. Loosen breadcrumbs with a fork. Stir in cayenne sauce or pepper and combine with sour cream. Preheat a two-burner griddle pan until very hot over medium high heat. Spread olive oil evenly over griddle. Combine melted butter with lemon juice and zest. Using a pastry brush, brush mixture on all sides of salmon. Cook salmon, skin side down, 3 to 4 minutes or until skin is crisp. Turn filets and cook 3 or 4 minutes until salmon is medium to medium rare. Arrange a filet on each of 4 large warmed dinner plates. Spoon sauce in a wide ribbon across salmon and sprinkle with chopped parsley.