| 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 |
tb |
Olive oil |
| 4 |
ts |
White wine vinegar |
| 4 |
ts |
Dijon mustard |
| 4 |
ts |
Drained bottled horseradish |
| 2 |
tb |
Freshly chopped herbs, i.e. parsley, tarragon, chervil and/or chives |
INSTRUCTIONS
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, 1997
A Message from our Provider:
“There’s a limit to God’s patience”