Salmone con Rafano e Pangrattato

Scaldate il forno to 425°F. This is the perfect temperature for salmon - hot enough to cook it through without drying it out like the Sicilian sun dries the catch at Ballarò if you leave it too long.

Oil your baking sheet with that good Sicilian olive oil - none of that cooking spray nonsense. Place the salmon skin-side down, just like my nonno would lay out his pesce spada on the marble slab.

Season generously with sea salt and black pepper. Spread the horseradish evenly over each fillet - it should coat like a thin blanket of snow on Mount Etna. (Don't be shy with the horseradish - it mellows beautifully in the oven)

Press the panko into the horseradish, creating a golden crust. Drizzle with a little more olive oil so it browns properly - we want that crunch that reminds me of the sound of waves against the rocks at Mondello.

Bake for 10-12 minutes until the fish flakes easily with a fork. Then switch to broil for 2-3 minutes until the breadcrumbs turn golden like the sunset over Palermo's harbor. (Watch carefully during broiling - those breadcrumbs can go from perfect to burnt faster than a Vespa through the narrow streets)