Seared Salmon With Horseradish Tomato Vinaigrette

Total Time: 1 hr 19 mins Preparation Time: 1 hr 10 mins Cook Time: 9 mins

Ingredients

• Servings: 6
• 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
• 1 1/2 tablespoons prepared horseradish
• 1 1/2 tablespoons honey
• 2 tablespoons rice 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

Recipe

• 1 season the salmon fillets with salt and pepper.
• 2 heat oil in a saute pan.
• 3 sear salmon on both sides for 1 to 2 minutes until golden brown.
• 4 fish should still be raw in the center.
• 5 combine the horseradish, bread crumbs, butter, rosemary, tarragon, thyme. salt and pepper.
• 6 add the white and mix to paste. spread the top of the salmon with equal amounts of the bread crumbs.
• 7 place fillets on an oiled sheet tray.
• 8 place tray in a preheated 375-degree oven.
• 9 bake for 5 to 7 minutes until the fish is cooked through and the crust is golden brown.
• 10 serve with horseradish-tomato vinaigrette. (horseradish-tomato vinaigrette): combine horseradish, honey, vinegar, tomatoes, tomato paste, dijon mustard, black peppercorns and tarragon in a blender.
• 11 blend until smooth.
• 12 while blender is running add oil in a thin steady stream until well mixed and thick.
• 13 cover and leave at room temperature. makes 9 oz.