Seared Salmon With Mustard Vinaigrette - cooking recipe

Ingredients

4 (6 ounce) salmon fillets, skin-on
kosher salt & freshly ground black pepper
2 tablespoons olive oil
4 teaspoons white wine vinegar
4 teaspoons Dijon mustard
4 teaspoons well-drained horseradish
2 tablespoons chopped fresh herbs (parsley, tarragon, chervil or chives)
4 tablespoons olive oil
salt & pepper (optional)

Preparation

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.