Categories: Fish- Seafood

Ingredients

• 1 (1-inch piece)fresh horseradish, peeled
• 6 leaves flat-leaf parsley
• 2 egg yolks
• 1/4 tsp. kosher salt, plus more as needed
• 1 Tbsp. water
• 1/2 cup PLUS 2 Tbsp. canola oil, divided use
• 1/2 cup extra virgin olive oil
• juice from 1/2 lemon
• 1/2 tsp. Worcestershire sauce
• 4 (6 to 8 oz.) salmon filets, skin-on preferred
• All-purpose flour, for dusting

Directions

1. Peel the horseradish. Use a Micro plane grater or the small-holed side of a box grater to grate the horseradish to yield 2 tablespoons. Mince the parsley to yield 1 tablespoon; set both aside.

2. In a food processor, combine the egg yolks, salt and water. With the motor running, gradually add the 1/2 cup of canola oil, then the olive oil, to form an emulsion close to the consistency of mayonnaise. Add the lemon juice and Worcestershire sauce, followed by the grated horseradish and minced parsley. Pulse a few times, just until well incorporated.

3. Transfer to a bowl, cover and refrigerate until ready to use, up to 3 days.

4. Heat oven to 400 degrees. Heat a large, oven-safe skillet over medium heat for about 5 minutes or until it is quite hot. Meanwhile, pat the salmon dry on all sides. Season salmon lightly with salt and coat lightly in flour, shaking off any excess.

5. Add the remaining 2 Tbsp. of canola oil to the pan or skillet and swirl to coat. Add the salmon, skin side down. Cook for about 3 minutes, then turn.

6. Transfer the pan or skillet to the oven and cook for 6 to 8 minutes or until the fish is just cooked through but not yet flaky. Divide among individual plates.

7. Serve warm, passing the chilled aioli at the table.

8. Can substitute prepared horseradish, but flavor will be much more mellow.

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