Seared Salmon with Horseradish Tomato Vinaigrette
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 enough white wine to make a paste. Spread the top of the salmon with equal amounts of the bread crumb paste. 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.
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.