Seared Salmon with Horseradish Tomato Vinaigrette

Name: Seared Salmon with Horseradish Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 salmon fillets (4 oz each); canola oil; 6 tablespoons prepared horseradish; 2 cups breadcrumbs, coarsely grated; 2 tablespoons butter, unsalted unsoftened; 1 tablespoon rosemary, fresh chopped; 3 tablespoons tarragon, fresh chopped; 3 tablespoons thyme, fresh; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup white wine; 1 ½ tablespoons prepared horseradish; 1 ½ tablespoons honey; 2 tablespoons rice wine vinegar; 3 roma tomatoes, peeled and seeded; 1 tablespoon tomato paste, canned; 1 teaspoon Dijon mustard; ¼ teaspoon black peppercorns, whole; ¼ teaspoon tarragon, fresh; ½ cup extra virgin olive oil

Servings: persons

6 salmon fillets (4 oz each)
canola oil
6 tablespoons prepared horseradish
2 cups breadcrumbs, coarsely grated
2 tablespoons butter, unsalted unsoftened
1 tablespoon rosemary, fresh chopped
3 tablespoons tarragon, fresh chopped
3 tablespoons thyme, fresh
½ teaspoon salt
¼ teaspoon black pepper
½ cup white wine
1 ½ tablespoons prepared horseradish
1 ½ tablespoons honey
2 tablespoons rice wine vinegar
3 roma tomatoes, peeled and seeded
1 tablespoon tomato paste, canned
1 teaspoon Dijon mustard
¼ teaspoon black peppercorns, whole
¼ teaspoon tarragon, fresh
½ cup extra virgin olive oil

1
Season the salmon fillets with salt and pepper.
2
Heat oil in a saute pan.
3
Sear salmon on both sides for 1 to 2 minutes until golden brown.
4
Fish should still be raw in the center.
5
Combine the horseradish, bread crumbs, butter, rosemary, tarragon, thyme.
6
salt and pepper.
7
Add the white wine and mix to paste.
8
Spread the top of the salmon with equal amounts of the bread crumbs.
9
Place fillets on an oiled sheet tray.
10
Place tray in a preheated 375-degree oven.
11
Bake for 5 to 7 minutes until the fish is cooked through and the crust is golden brown.
12
Serve with horseradish-tomato vinaigrette.
13
(HORSERADISH-TOMATO VINAIGRETTE): Combine horseradish, honey, vinegar, tomatoes, tomato paste, Dijon mustard, black peppercorns and tarragon in a blender.
14
Blend until smooth.
15
While blender is running add oil in a thin steady stream until well mixed and thick.
16
Cover and leave at room temperature.

855

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 salmon fillets (4 oz each), canola oil, 6 tablespoons prepared horseradish, 2 cups breadcrumbs, coarsely grated, and more.

Yes, Seared Salmon with Horseradish Tomato Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!