Rhumb Line’s Oven Poached Salmon with a Horseradish Crust 

8 oz. salmon filet, skin off, pinbones removed
lemon, diced tomatoes, chopped scallions for garnish
remoulade sauce (recipe follows)
horseradish sauce (recipe follows)
seasoned panko bread crumbs (recipe follows)

Place salmon filet into a shallow pan such as a pie plate. Coat with an even layer of horseradish sauce. Sprinkle with seasoned panko bread crumbs to coat. Fill pan with some water to 1/3 the height of the salmon filet. Cook in preheated oven at 400 until fish is just firm. Serve with lemon, surround with dollops of remoulade sauce and garnish with diced tomatoes and chopped scallions. Enjoy!

Remoulade Sauce

1 large bunch of parsley, bottom stems cut off
1 cup capers, mostly drained
1 bunch scallions, cut into 2&quot: lengths, use the top of the scallions
2 tablespoons dried tarragon
2 tablespoons lemon juice
1 teaspoon salt
1 pinch white pepper
1 cups mayonnaise

Add ingredients one by one to a food processor, starting with the parsley. Process until the result is a green paste. Add mayonnaisse last and process 30 seconds to finish. Keeps well in the fridge.

Horseradish Sauce

cup prepared horseradish
cup mayonnaise
cup sour cream
1 tablespoon lemon juice
teaspoon salt
pinch of white pepper

In a mixing bowl, combine all ingredients and whiop gently together. Will keep well in fridge. Goes great on steaks, prime rib, filet and roast beef sandwiches.

Seasoned Panko Bread Crumbs

2 cups panko bread crumbs
1 tablespoon paprika
1 tablespoon curry powder
teaspoon garlic salt
teaspoon white pepper
1 teaspoon dried basil
3 tablespoons olive oil

In a mixing bowl, combine all ingredients adding the oil last. Mix by hand for at least one minute. These keep well if covered tightly.