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Serves 6
6 six ounce pieces
salmon fillet boned and skinned
2 teaspoons coarse salt
1 teaspoon
freshly ground ground pepper
4 tablespoons olive oil
3 tablespoons
white wine vinegar
2 tablespoons Dijon mustard
3 tablespoons
horseradish, drained
to taste salt and ground black pepeper
PREPARATION
Wash salmon, pat dry, and coat with salt and pepper.
In a cast iron
skillet, heat 2 tablespoons of oil over medium high heat until hot, but not
smoking. Sear salmon 5 minutes.
Turn salmon and cook 3 to 4 more minutes,
or until it just flakes and the center is translucent.
While salmon is
cooking, in a medium bowl, whisk the vinegar, mustard and horseradish with the
2 tablespoons of remaining oil, and salt and pepper to taste until emulsified.
PRESENTATION
Place salmon fillets in individual warm plates or a warm
platter. Spoon vinaigrette over salmon.
