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Seared Salmon with Horseradish Mustard Vinaigrette
 
 

two 6-ounces pieces salmon fillet  1 teaspoon coarse salt ½ teaspoon freshly ground black pepper 3 tablespoons olive oil 2 teaspoons white-wine vinegar 2 teaspoons Dijon mustard 2 teaspoons drained bottled horseradish Pat salmon dry and coat with salt and pepper. In a heavy skillet (preferably cast iron) heat 1 tablespoon 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 2 tablespoons oil, and salt and pepper to taste until emulsified. Serve vinaigrette over salmon. Serves 2.

 
 
 

©2000 Leigh Ann Smyth. Duplication is prohibited.