Seared salmon with horseradish mustard vinaigrette

• 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

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.

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.

Serve vinaigrette over salmon.
 
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