Ingredients

Serves 2

　　two 6-ounces pieces salmon fillet

　　1 teaspoon coarse salt

　　1/2 teaspoon freshly ground black pepper

　　3 tablespoons olive oil

　　2 teaspoons white-wine vinegar

　　2 teaspoons Dijon mustard

　　2 teaspoons drained bottled horseradish

　　

Step 1

Pat salmon dry and coat with salt and pepper. In a heavy skillet (preferably cast iron) heat 1 tablespoon of oil over moderately 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.

　　

Step 2

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

　　

Step 3

Serve vinaigrette over salmon.