Roasted salmon salad with horseradish cream
4
- Total Time25 min
- Makes4 servings
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 36g, Carbohydrates 10g, Fat 35g, Fibre 5g, Sodium 446mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.