Recipe information
Yield
Serves 2
Ingredients
two 6-ounces pieces salmon fillet
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 teaspoons white-wine vinegar
2 teaspoons Dijon mustard
2 teaspoons drained bottled horseradish
Preparation
Step 1
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.
Step 2
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.
Step 3
Serve vinaigrette over salmon.
