<http://schema.org/recipeInstructions>
" Preheat oven to 425 degrees F. Line 18&amp;quot; by 12&amp;quot; jelly-roll pan with parchment paper. Lightly brush parchment with oil. Place salmon skin-side down on parchment; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place pan on oven rack. Pour wine into pan around salmon. Cover pan with foil. Bake 20 to 25 minutes or until fish is opaque throughout. From lemon, grate 1/2 teaspoon peel and squeeze 2 teaspoons juice. In large bowl, with mixer on medium speed, mix sour cream, horseradish, parsley, garlic, lemon peel, lemon juice, and 1/2 teaspoon salt until combined. Add cream; beat until soft peaks form. Transfer to serving bowl. Cover with plastic wrap; refrigerate up to 1 day. Remove foil from pan with salmon; bake, uncovered, 5 minutes. Cool slightly. Using corners of parchment, gently lift salmon out of pan and place onto serving platter. Carefully slide parchment from underneath salmon; discard parchment. Cover with plastic wrap and refrigerate at least 4 hours or until cold, up to 1 day. To serve, garnish salmon with lemon and cucumber slices and parsley sprigs; serve with horseradish sauce."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a13571/salmon-lemon-horseradish-sauce-recipe-ghk-0412/?src=shelter_footer>