Recipe Monday: Seared Salmon

My wife and I are big fans of Costco (I mean where else can you get a 80lb. bag of sugar and the kayak of your dreams in the same place?) and they have frozen salmon that is an excellent choice.

Seared Salmon with Horseradish Mustard Vinaigrette

• two 6-ounce pieces salmon fillet
• 1 tsp. coarse salt
• 1/2 teaspoon freshly ground black pepper
• 3 tbsp. olive oil
• 2 tsp. white wine vinegar
• 2 tsp. Dijon mustard
• 2 tsp. drained bottled horseradish

Pat salmon dry and coat with salt and pepper. In a heavy skillet (preferably cast iron) heat 1 tbsp. of oil over high heat until hot but not smoking and sear salmon, skin side down, 5 minutes. Reduce heat to moderately low. Turn salmon and cook 4 minutes more or until it just flakes.

While salmon is cooking, in a small bowl whisk together vinegar, mustard, horseradish, remaining 2 tbsp. oil, and salt and pepper to taste until emulsified.

Serve vinaigrette over salmon (my wife often makes more vinaigrette and we serve the salmon over greens).