Seared Salmon With Horseradish Mustard Vinaigrette Recipes

SEARED SALMON WITH MUSTARD VINAIGRETTE

Steps:

• Pat salmon dry, season very generously with Kosher salt and black pepper.
• 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.
• In a large, non-stick skillet heat 2 tablespoons olive oil over medium high heat until hot.
• Sear salmon, skin side down, about 6 minutes.
• Reduce heat to medium. Turn salmon over and cook 4 minutes more, adjusting cooking time for thicker fillets.
• Spoon vinaigrette over the salmon or serve as a side condiment.

SEARED SALMON WITH HORSERADISH MUSTARD VINAIGRETTE

Steps:

• Pat salmon dry and coat with salt and pepper. 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. 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, horseradish, remaining 2 tablespoons oil, and salt and pepper to taste until emulsified.
• Serve vinaigrette over salmon.

SEARED SALMON WITH HORSERADISH TOMATO VINAIGRETTE

Steps:

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