Seared Salmon with Horseradish Mustard Vinaigrette
Yield
4 servingsPrep
15 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pieces |
salmon fillets
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 6 | tablespoons |
olive oil
|
|
| 4 | teaspoons |
white wine vinegar
|
|
| 4 | teaspoons |
dijon mustard
|
|
| 4 | teaspoons |
horseradish
|
|
| 2 | tablespoons |
herbs
fresh, chopped |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pieces |
salmon fillets
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 9E+1 | ml |
olive oil
|
|
| 2E+1 | ml |
white wine vinegar
|
|
| 2E+1 | ml |
dijon mustard
|
|
| 2E+1 | ml |
horseradish
|
|
| 3E+1 | ml |
herbs
fresh, chopped |
* |
Directions
Pat salmon dry and coat with salt and pepper.
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.
Reduce heat to moderately low. Turn salmon and cook 4 minutes more, or until it just flakes.
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.
