Recipe by ninja
This has been my favorite quick and easy salmon recipe for years! I love the salmon's crispy skin and medium rare center, and the vinaigrette makes the perfect compliment. I spoon a little of the vinaigrette on each bite of salmon and drizzle it over a side dish of roasted asparagus. I adapted a Gourmet recipe by reducing the amounts of Dijon and horseradish in the original vinaigrette, which called for 4 tablespoons of each. If you can find tarragon white wine vinegar, just toss in some fresh parsley for the herbs. Please use very fresh salmon. p.s. You don't have to eat the skin, but I do recommend cooking it with the skin on to protect the tender salmon.
Top Review by Darkhunter
A nice easy and tasty way to prepare salmon. Important to get pan VERY hot before searing! The accompanying vinaigrette is great (I used 2 kinds of parsley and a little spring onion as our one and only grocery store does not stock any fresh herbs!). Would prepare this recipe again. Thnx for posting, ninja. Adopted for Spring 2008 PAC.
- 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)
Directions See How It's Made
- 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.