• 2 lb. salmon fillet
• 4 tsp dijon mustard
• 4 tsp horseradish
• 1 tsp black pepper
• 4 tsp white wine vinegar
• 2 tsp coarse sea salt
• 6 T olive oil

Pat salmon dry and coat with salt and pepper.  In heavy skillet, over medium high heat, heat 2 tablespoons of olive oil until hot but not smoking.  Sear salmon on one side for 4-5 minutes.  Reduce heat to medium low and turn salmon, continuing to cook for another 4 minutes or until fish flakes easily.

While salmon is cooking, whisk together vinegar, mustard, horseradish and remailing 4 tablespoons oil.  Salt and pepper to taste.

Once salmon is cooked, pour sauce over fish and serve.