Seared Salmon with Horseradish Tomato Vinaigrette
6 servings

• 6 four-ounce salmon fillets
• Canola oil
• 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

Horseradish-Tomato Vinaigrette:

• 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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