This recipe was passed on to me by my life-long friend Johnny who lives in NYC. It is fast, no-fail and delicious. Serves 4 but easy to reduce or scale up.
Ingredients:
4 Salmon fillets (about 150/200 grams each), skin removed
4 tbsp drained horseradish
2 tbsp extra virgin olive oil
2 leeks, white and light green part only, cut on the bias into ¼ inch thick slices.
- Preheat oven to 200º C (375º F).
- Season both sides of the salmon fillets with salt and pepper. Spread 1 tbsp horseradish on to the skinned side of each fillet.
- Heat oil in a large oven-proof frying pan over high heat until very hot but no smoking. Add salmon, horseradish side up. Sear for about 1 minute.
- Without flipping fish, transfer the frying pan to the hot oven and bake until the fish is cooked through, about 6 minutes (or to taste).
- Transfer the fish to a platter or individual plates flipping so the horseradish is on the bottom. Sprinkle with the sliced leeks and serve.