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Roasted salmon salad with horseradish cream

2

  • Total Time25 mins
  • Makes4 servings
Roasted salmon salad with horseradish cream

Photo, Sian Richards.

Chatelaine Triple Tested

A fresh and simple weeknight meal, starring avocado, crisp boston lettuce, and warm roasted fish drizzled with spicy cream.

Ingredients

  • 4 salmon fillets, about 180 g each

  • 1 tsp olive oil

  • 1/4 tsp salt

  • fresh pepper

  • 1/2 cup sour cream

  • 1/4 cup prepared horseradish

  • 2 tbsp water

  • 2 tbsp white-wine vinegar

  • 1/4 tsp salt

  • 1 head Boston lettuce

  • 1 avocado, sliced

  • 1/4 cup toasted walnuts

  • 1/4 cup chopped chives

Instructions

  • PREHEAT oven to 400F. Line a baking sheet with foil.

  • ARRANGE salmon on prepared sheet. Brush with olive oil, then sprinkle with salt. Season with fresh pepper. Bake in centre of oven until a knife tip inserted into thickest part of fish comes out warm, 14 to 16 min.

  • WHISK sour cream with horseradish, water, white-wine vinegar and salt in a small bowl until combined. Separate leaves from lettuce. Divide lettuce and avocado among 4 plates.

  • DRIZZLE with horseradish dressing. Top with salmon and sprinkle with chopped toasted walnuts and chives.


Nutrition (per serving)

Calories 492, Protein 36g, Carbohydrates 10g, Fat 35g, Fibre 5g, Sodium 446mg.

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