Salmon With Mustard Vinaigrette
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.Print Recipe