Seared Salmon With Mustard Vinaigrette

1. 1

   Pat salmon dry, season very generously with Kosher salt and black pepper.

2. 2

   In a small bowl whisk together vinegar, mustard, horseradish, herbs of choice, 4 tablespoons oil, and salt and pepper (if using) to taste until emulsified.

3. 3

   In a large, non-stick skillet heat 2 tablespoons olive oil over medium high heat until hot.

4. 4

   Sear salmon, skin side down, about 6 minutes.

5. 5

   Reduce heat to medium. Turn salmon over and cook 4 minutes more, adjusting cooking time for thicker fillets.

6. 6

   Spoon vinaigrette over the salmon or serve as a side condiment.

* Per serving · 4 servings · Values may vary.

No additional tips available.