Seared Salmon with Horseradish Tomato Vinaigrette
Ready In: 1 hr 19 mins
Serves: 6
Ingredients
- 6 salmon fillets (4 oz each)
- canola oil
- 6 tablespoons prepared horseradish
- 2 cups breadcrumbs, coarsely grated
- 2 tablespoons butter, unsalted unsoftened
- 1 tablespoon rosemary, fresh chopped
- 3 tablespoons tarragon, fresh chopped
- 3 tablespoons thyme, fresh
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup white wine
Sauce:
- 1 1⁄2 tablespoons prepared horseradish
- 1 1⁄2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 3 roma tomatoes, peeled and seeded
- 1 tablespoon tomato paste, canned
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon black peppercorns, whole
- 1⁄4 teaspoon tarragon, fresh
- 1⁄2 cup extra virgin olive oil
Directions
- Season the salmon fillets with salt and pepper.
- Heat oil in a saute pan.
- Sear salmon on both sides for 1 to 2 minutes until golden brown.
- Fish should still be raw in the center.
- Combine the horseradish, bread crumbs, butter, rosemary, tarragon, thyme. salt and pepper.
- Add the white wine and mix to paste. Spread the top of the salmon with equal amounts of the bread crumbs.
- Place fillets on an oiled sheet tray.
- Place tray in a preheated 375-degree oven.
- Bake for 5 to 7 minutes until the fish is cooked through and the crust is golden brown.
- Serve with horseradish-tomato vinaigrette. (HORSERADISH-TOMATO VINAIGRETTE): Combine horseradish, honey, vinegar, tomatoes, tomato paste, Dijon mustard, black peppercorns and tarragon in a blender.
- Blend until smooth.
- While blender is running add oil in a thin steady stream until well mixed and thick.
- Cover and leave at room temperature. Makes 9 oz.
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