Horseradish crust:

• 2 tbs. Butter
• ¾ tsp. Fresh thyme, chopped
• 1 tbs.  Italian parsley, chopped
• 1 tbs.  Dijon mustard
• 2 tbs.  Horseradish, drained but not dry
• ½ cup plus 2 tbs.  Bread crumbs

Salmon fillets:

• ¼ cup olive oil
• 4, 7-ounce salmon fillets, skin removed

Crust:

Blend together butter, thyme, parsley, mustard and horseradish.  Fold in breadcrumbs.  Season with salt and pepper.

Salmon:

Preheat over to 400 degrees.  In an over-proof skillet large enough to hold the fillets in one layer, heat oil over medium-high heat.  On the non-skin side of the fillet, spread a thin layer of the crust, pressing well to make it adhere.  Place salmon crust-side down on the skillet and cook about 1 minute.

Carefully turn salmon over and place pan in middle of the oven.  Cook 5 or 6 minutes.

4 Servings.