Roasted salmon salad with horseradish cream
By Chatelaine1
TOTAL TIME
25 min
Serves
4
Photo, Sian Richards.
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
- 36 g,
- Carbohydrates
- 10 g,
- Fat
- 35 g,
- Fibre
- 5 g,
- Sodium
- 446 mg.
FILED UNDER: bake gluten free Salads seafood
