Wednesday, January 20, 2010

Recipe- Seared salmon with horseradish

We've enjoyed this salmon on a few occasions already. Its perfect for a weeknight when you are pressed for time. The recipe calls for what seems like a lot of horseradish, but don't worry, the salmon flavor comes through and it is not too spicy at all.

4 Salmon filets (6 oz each), skin removed (you can make this easy for yourself and have the skin removed when you buy your filets)
Coarse salt and freshly ground pepper
1/4 cup drained prepared horseradish
2 tablespoons extra virgin olive oil
2 scallions, white and pale green parts only, cut on the bias into 1/4 in thick slices (cut on the bias= cut at angle so the pieces are longer than cutting straight across scallion)

Preheat oven to 375 degrees. Season both sides of salmon filets with salt and pepper. Spread 1 tablespoon horseradish onto skinned side of filet.
Heat oil in a large ovenproof skillet over high heat until hot but not smoking. Add salmon, horseradish side up and sear on 1 side, about 2 minutes. Without flipping fish, transfer skillet to oven and bake until salmon has cooked through, about 6 minutes.
Transfer salmon to a platter, flipping fish, and sprinkle with scallions.

Serves 4
*recipe from Martha Dec 2009

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