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