Seared Salmon with Horseradish Mustard Vinaigrette

Yield:
4 servings
Level:
Easy
Ingredients
  • 4 (6-ounce) pieces of salmon fillet
  • Salt and freshly ground black pepper
  • 6 tablespoon olive oil
  • 4 teaspoons white wine vinegar
  • 4 teaspoons Dijon mustard
  • 4 teaspoons drained bottled horseradish
  • 2 tablespoons freshly chopped herbs, i.e. parsley, tarragon, chervil and/or chives
Directions
  • Pat salmon dry and coat with salt and pepper. In a heavy skillet heat 2 tablespoons of oil over moderately high heat until hot but not smoking and sear salmon, skin side down, 5 minutes. Reduce heat to moderately low. Turn salmon and cook 4 minutes more, or until it just flakes.

  • While salmon is cooking, in a small bowl whisk together vinegar, mustard, horseradish, remaining 4 tablespoons oil, and salt and pepper to taste until emulsified. Serve vinaigrette over salmon.


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