SEARED SALMON FILLETS WITH MUSTARD HORSERADISH VINAIGRETTE
Skillet-cooked Salmon Fillets with a Horseradish and Mustard Vinaigrette
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fillet | Main,Savoury | Other | Less than 30 minutes |
Ingredients
- 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
Method
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.
