Broiled Salmon Fillets in a Horseradish-Ginger Crust

4 5-ounce salmon fillets, skinned and boned
1 1/4 cups fresh bread crumbs
2 tablespoon fresh horseradish, grated or 1/4 cup prepared horseradish,
squeezed dry
1 tablespoon fresh ginger, grated
1 tablespoon canola oil
1 tablespoon rice wine or sake
salt and ground white pepper

for the sauce:
2 tablespoon soy sauce
2 tablespoon rice wine or sake
2 tablespoon water

Preheat the broiler. Lightly oil a baking sheet. Wash salmon fillets
under cold running water. Pat dry. Set salmon on the baking sheet. In a
food processor, combine bread crumbs, horseradish, ginger, oil, rice wine
or sake, salt and pepper. Process until well blended and moist. Press
one-fourth of the crumb mixture over the top of each salmon fillet. Broil
about 4 inches from the heat source, until the crust is golden brown, and
the salmon is opaque in the center, about 8 to 10 minutes. Sauce: While
the salmon is broiling, stir the sauce ingredients in a small bowl. Serve
alongside the salmon. Serves 4.


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