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Seared Salmon with Horseradish and Scallions

3

Searing and baking the salmon without turning it results in a crisp top and a soft horseradish coating on the underside.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, December 2009

Ingredients

  • 4 salmon fillets (6 ounces each), skin removed
  • 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-inch-thick slices

Directions

  1. Preheat oven to 375 degrees. Season both sides of salmon fillets with salt and pepper. Spread 1 tablespoon horseradish onto skinned side of each fillet.

  2. 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.

Reviews Add a comment

  • MandieMcK
    13 MAR, 2010
    This recipe was a huge hit!! Delicious and super easy! Highly recommended.
    Reply
  • MandieMcK
    13 MAR, 2010
    This recipe was a huge hit!! Delicious and super easy! Highly recommended.
    Reply
  • chadgarner_deleted
    7 JAN, 2010
    This was as excellent and as esay as they said it would be. I've passed it on to others who have enjoyed it. The Salmon tames the horseradish so don't worry that the dish will be too spicy - it's not.
    Reply