<http://schema.org/recipeInstructions>
"Preheat oven to 375 \u00B0F and line a baking tray with parchment or foil. Place salmon fillet on tray, skin side down.\r\n\r\nStir bread crumbs, green onion, horseradish, salt and pepper to combine. Stir in vermouth, lemon juice and melted butter and toss. \r\n\r\nPack the breadcrumb mixture over the salmon in an even layer.\r\n\r\nRoast salmon for 18 to 20 minutes for medium (check by inserting a knife into center of salmon and lift open gently.)\r\n\r\nTo serve, remove the salmon from tray using 2 spatulas and place on a serving tray or platter.\r\n\r\nGarnish the platter with lemon and horseradish and let everyone help themselves.\r\n\r\nLemon Dill Butter Sauce\r\n\r\nBring the white wine to a simmer in a saucepot and reduce to 1/3 of cup (approximating is OK).\r\n\r\nAdd chicken stock and lemon zest and simmer for 5 minutes. Stir in lemon juice and champagne or tarragon vinegar and remove from heat. \r\n\r\nWhisk in cold butter, a few pieces at a time, waiting until first butter is almost melted before adding more (return to low heat if needed). \r\n\r\nStir in dill and season to taste. Serve warm with salmon.\r\n\r\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.foodnetwork.co.uk/recipes/salmon-panko-crust.html>