Cayenne Rubbed Salmon

From the June 1995 Food & Wine Magazine, an article titled "Salmon: Born to be Wild?"
Yes, another salmon recipe. By now you have probably realized that we eat lots of salmon. Wait until you get to our recipes for trout, bass, tuna, and snapper!
See the
Pesto Crusted Salmon recipe for information on salmon quantities.
4 servings
Salsa:
1/2 pound tomatillos-husked, rinsed, cored, and quartered 1 clove garlic
1/2 teaspoon mustard seeds 1 1/2 teaspoon rice vinegar
1 tablespoon fresh lime juice 2 1/2 teaspoons hot pepper sauce, preferably green
2 teaspoons sugar 1 1/2 teaspoons drained bottled white horseradish
Salmon:
1 tablespoon sweet paprika 2 teaspoons cayenne pepper
1 teaspoon salt 1/2 teaspoon freshly ground black pepper
1 1/2 pounds salmon fillet - skin removed. 2 tablespoons peanut oil
1/2 cup sour cream mixed with 1 tablespoon milk tomato wedges, avocado slices, fresh cilantro sprigs, and lime wedges
Make the salsa: In a food processor, pulse the tomatillos with the garlic and mustard seeds until very coarsely chopped. Add the vinegar, lime juice, pepper sauce, sugar, and horseradish and process to blend.
Prepare the salmon: Preheat the over to 425F. In a bowl, combine the paprika, cayenne, salt, and pepper and pat the spice mixture on both sides of the salmon. Heat the peanut oil in a large ovenproof skillet. Add the salmon and sear over moderately high heat, turning once, until nicely browned (about 1 1/2 minutes per side.) Transfer the skillet to the oven and bake for about 8 minutes, or until the salmon is just cooked through.
Place the salmon on a warm serving plate and spoon the salsa over the fish and drizzle sour cream around. Garnish with tomato, avocado, cilantro, and lime.