Title: Broiled salmon steaks with horseradish crust
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      2    3/4-inch thick salmon steaks
      2 tb Unsalted butter; melted
    1/4 c  Dry white wine
    1/2 c  Coarse dry bread crumbs
      2 tb Well-drained bottled
           -horseradish
      1    Scallion; minced
 
  Arrange the salmon steaks in a buttered flameproof baking dish just
  large enough to hold them in one layer, brush them lightly with some
  of the butter, and season them with salt and pepper. Pour the wine
  around the steaks and broil the steaks under a preheated broiler
  about 4 inches from the heat for 4 to 5 minutes, or until they are
  almost cooked through. While the steaks are cooking, stir together
  well the remaining butter, bread crumbs, horseradish, scallion, pat
  the
  
  crumb mixture evenly on the steaks, and broil the steaks for 2 to 4
  minutes more, or until they are just cooked through and the crumbs
  are golden.
  
  Yield: 2 servings
  
  Recipe