Salmon is one of the most valued fish in global cuisine, known for its delicate flavor and juicy texture. The technique of searing salmon has become popular to preserve its tender and juicy interior while achieving a crispy, golden outer layer. This preparation has evolved in different cultures, adapting to local ingredients and particular flavors.
In various Latin American countries, you can find salmon under the same name, although "trout" is sometimes used to refer to similar freshwater fish. In Peru and Chile, countries with a significant fishing industry, salmon is the star of recipes that combine European and local influences, typically served with fresh sauces and aromatic herbs.
The tomato and horseradish vinaigrette is a great way to add freshness and a spicy touch to this dish, fusing ingredients that provide contrast and elevate the flavor of the fish. This type of combination between the softness of the salmon and the intensity of the vinaigrette reflects how Latin American cuisine integrates delicacy and strength in its preparations.
How to Prepare Seared Salmon with Tomato and Horseradish Vinaigrette
Season the salmon fillets with salt and pepper.
Heat oil in a sauté pan.
Sear the salmon on both sides for 1 to 2 minutes until golden brown.
The fish should still be raw in the center.
Combine the horseradish, breadcrumbs, butter, rosemary, tarragon, and thyme.
Add salt and pepper to taste.
Incorporate the white wine and mix until a paste forms.
Spread the top of the salmon with equal amounts of the breadcrumb mixture.
Place the fillets on a greased baking sheet.
Place the sheet in a preheated oven at 190 degrees Celsius.
Bake for 5 to 7 minutes until the fish is cooked and the crust is golden.
Serve with horseradish and tomato vinaigrette.
To prepare the vinaigrette, combine horseradish, honey, rice vinegar, Roma tomatoes, tomato paste, Dijon mustard, black peppercorns, and tarragon in a blender.
Blend until a homogeneous mixture is obtained.
While the blender is running, add the extra virgin olive oil in a thin, steady stream until well combined and thick.
Cover the vinaigrette and leave at room temperature before serving.
This recipe yields approximately 255 grams.
