Ingredients
- 1/2 pound fresh horseradish, peeled and finely grated on a Microplane
- 2 1/4 cups boiling water
- 2 medium leeks, white parts only, julienned
- 1 medium carrot, julienned
- 1 medium fennel bulb—halved, cored and julienned
- 1 1/2 cups plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons Dijon mustard
- Salt and freshly ground pepper
- Four 6-ounce skinless salmon fillets
- Fleur de sel or sea salt, for sprinkling
Description
3
Food & Wine
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