We are back from Thanksgiving trip to Maryland to visit with Jen’s family. We had a great time and I didn’t have to cook which was a vacation for me. I hope everyone had a great holiday. Tonight I decided to make seared salmon and wanted to make a quick meal that took under 20 minutes. If you are looking for a recipe to spice up the salmon this is for you. Now given that it is Monday, I forgot to remove the skin from the salmon, but hey I am allowed to make mistakes and even post them.

Let’s cook!

Seared Salmon with Horseradish

2 salmon fillets (6 oz each)

1/4 cup prepared horseradish

2 tablespoons olive oil

2 scallions, white and pale-green parts only sliced thin

gray salt

pepper

Preheat oven to 375. Season both sides of the salmon with salt and pepper (this is the part I tell you to remove the skin unlike me).

Spread 1 tablespoon of horseradish onto skinned side of each fillet.

Heat oil in a large ovenproof skillet over medium to high heat until hot but not smoking. Add salmon, horseradish side up. Cook for 2 minutes then flip and cook for another 1 minute. While the fish is cooking add another 1 tablepoon on the top of the salmon.

Turn the fish one last time and add to the oven to cook until the salmon is cooked through, about 5 minutes.

For this meal I made roasted asapargus with shallots. The other side was wild rice. Here is how I plated the dinner:

Here is the close-up:

So now you have a recipe to spice up that salmon and make a complete meal in 20 minutes–perfect for the first meal back after vacation.

Happy Cooking!