6 Filets Salmon, each weighing 4 Oz. raw
2 C. Soft bread crumbs, coarsely grated
1 Oz.Butter, unsalted, softened
3 Oz. Prepared horseradish
1 Tbls. Rosemary, fresh, chopped
3 Tbls. Tarragon, Fresh, chopped
3 Tbls.Thyme, fresh
4 Oz.White wine
1/4 Tsp. Black pepper, ground
As needed, Canola oil
Season the salmon filets with salt and pepper. Heat oil in a sauté pan. Sear salmon on both sides for 1-2 minutes until golden brown. Fish should still be raw in the center.
Combine horseradish, bread crumbs, butter, rosemary, tarragon, thyme, salt and pepper. Add the white wine and mix to a paste. Spread the top of the salmon with equal amounts of the bread crumbs (about 2 Oz. each).
Place filets on an oiled sheet tray. Place tray in a preheated 375º oven. Bake for 5-7 minutes until the fish is cooked through and the crust is golden brown. Serve with horseradish-tomato vinaigrette.