Serving Size: 4
4 pieces (4x6-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 - parsley, tarragon, chervil and/or chives
1. Pat salmon dry and coat with salt and pepper.
2. 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.
3. Reduce heat to moderately low. Turn salmon and cook 4 minutes more, or until it just flakes.
4. While salmon is cooking, in a small bowl whisk together vinegar, mustard, horse radish, remaining 4 tablespoons oil, and salt and pepper to taste until emulsified. Serve vinaigrette over salmon.