Seared Salmon With Horseradish Mustard Vinaigrette
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 4 | Pieces es, 6-ounce of | |
| salmon fillet | ||
| Salt and freshly ground | ||
| black pepper | ||
| 6 | T | Olive oil |
| 4 | t | White wine vinegar |
| 4 | t | Dijon mustard |
| 4 | t | Drained bottled horseradish |
| 2 | T | Freshly chopped herbs, i.e. |
| parsley tarragon | ||
| chervil | ||
| and/or chives |
INSTRUCTIONS
1997 Pat salmon dry and coat with salt and pepper. In a heavy skillet heat 2 tablespoons 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 4 tablespoons oil, and salt and pepper to taste until emulsified. Serve vinaigrette over salmon. Yield: 4 servings Recipe by: Cooking Live Show #CL8900 Posted to MC-Recipe Digest V1 #640 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 10,
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Nutrition (calculated from recipe ingredients)
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Calories: 747
Calories From Fat: 723
Total Fat: 82.1g
Cholesterol: 0mg
Sodium: 606mg
Potassium: 117.3mg
Carbohydrates: 5.7g
Fiber: 1.6g
Sugar: 1.6g
Protein: 1.3g