- two 6-ounces pieces salmon fillet
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 2 teaspoons white-wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons drained bottled horseradish
- 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.