Horseradish Encrusted Atlantic Salmon with a Warm Chopped Citrus and Baby Spinach Salad (Serves 6)

• 4-inch piece fresh horseradish root
• 1 tablespoon extra virgin olive oil
• 6 8-oz. pieces fresh Atlantic salmon filets
• 2 tablespoons grape seed oil

Grate horseradish, add olive oil and mix well. Pat salmon dry and encrust with horseradish mixture on the flesh side. (Please not that it works better thi way rather than on the skin side.) Chill for one hour.

For the salad:

• 1 grapefruit
• 3 oranges
• 1 blood orange
• 1 lemon
• 1 lime
• 1/2 cup canned mandarin oranges (in syrup)
• 6 cups baby spinach, washed and spun dry

Peel and section the grapefruit, oranges, blood orange, lemon and lime and chop in half-inch pieces. Add the mandarin oranges, retaining the liquid.

For the dressing:

• 1/2 cup Mirin (Japanese sweetened rice wine, available at specialty food stores)
• 1 shallot, minced
• 1 tablespoon fresh tarragon, minced
• salt and pepper to taste

Combine all ingredients with retained citrus liquid.

Place 2 tablespoons of grape seed oil in a hot cast-iron skillet. Place salmon filets in skillet, horseradish side down. Sear for three minutes or until the horseradish is a golden brown. Reduce heat to medium, turn salmon and cook for 5 to 7 minutes - depending how well you like your fish cooked.

Remove fish, add fruit and dressing to skillet and warm through. Add spinach to wilt. Place salad mixture in the center of a warm plate and place the fish on top. Enjoy!