Seared Salmon with Horseradish Tomato Vinaigrette 6 servings
6 four-ounce salmon fillets
6 tablespoons prepared horseradish
2 cup bread crumbs 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
1/3 to 1/2 cup white wine
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
1 teaspoon Dijon mustard
1/4 teaspoon black peppercorns, whole
1/4 teaspoon tarragon, fresh
1/2 cup extra-virgin olive oil
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.
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.
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