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.
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