4      pieces        es       (6-ounce) of salmon fillet
                        salt and freshly ground black pepper
   6      tablespoons   olive oil
   4      teaspoons     white wine vinegar
   4      teaspoons     dijon mustard
   4      teaspoons     drained bottled horseradish
   2      tablespoons   freshly chopped herbs -- i.e. parsley,
                        -- tarragon, chervil
                        -- and/or
                        chives
Pat salmon dry and coat with salt and pepper. In a heavy skillet heat 2
tablesp
oons of oil over moderately high heat until hot but not smoking and sear
salmon
, skin side down, 5 minutes. Reduce heat to moderately low. Turn salmon and
coo
k 4 minutes more,
 or until it just flakes.
While salmon is cooking, in a small bowl whisk together vinegar, mustard,
horse
radish, remaining 4 tablespoons oil, and salt and pepper to taste until
emulsif