Instructions: Pat salmon dry and coat with salt and pepper. In a heavy skillet heat 2 tablespoons 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.

While salmon is cooking, in a small bowl whisk together vinegar, mustard, horseradish, remaining 4 tablespoons oil, and salt and pepper to taste until emulsified. Serve vinaigrette over salmon.

This recipe yields 4 servings.

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