Seared salmon with horseradish mustard vinaigrette

1 Servings

Ingredients

Quantity Ingredient
4 Pieces es (6-ounce) of salmon fillet
Salt and freshly ground black pepper
6 tablespoons 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. Yield: 4 servings Recipe by: Cooking Live Show #CL8900 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman" <jfreeman@...> on Jun 10, 1997

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