Seared Salmon with Horseradish Mustard Vinaigrette
Yield
4 servingsPrep
15 minCook
10 minReady
25 minIngredients
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 |
* |
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
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.
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