Seared Salmon with Horseradish Mustard Vinaigrette

1. 1

   Pat salmon dry and coat with salt and pepper.

2. 2

   In a heavy skillet (preferably cast iron) heat 1 tablespoon of oil over moderately high heat until hot but not smoking and sear salmon, skin side down, 5 minutes.

3. 3

   Reduce heat to moderately low.

4. 4

   Turn salmon and cook 4 minutes more, or until it just flakes.

5. 5

   While salmon is cooking, in a small bowl whisk together vinegar, mustard, horseradish, remaining 2 tablespoons oil, and salt and pepper to taste until emulsified.

6. 6

   Serve vinaigrette over salmon.

* Per serving · 4 servings · Values may vary.

No additional tips available.