Main Dishesbonappetit3.7
Beet-Salmon Salad With Horseradish Yogurt
Cooked beets, flaked salmon, and an array of crunchy vegetables crown a bed of spicy horseradish yogurt in this hearty salad.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Season one 1-lb. skinless, boneless salmon fillet generously on both sides with kosher salt and freshly ground pepper. Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Add salmon and cook until browned slightly underneath, about ⏱️ 4 minutes. Turn and cook until lightly browned on other side, about ⏱️ 4 minutes. (Don’t worry if salmon breaks apart; you will do that later anyway.) Transfer to a large plate and let cool.
1-lb. skinless, boneless salmon fillet1. extra-virgin olive oil, divided4 Tbsp
2
Meanwhile, mix 1 garlic clove, finely chopped, 1 cup plain whole-milk Greek yogurt, 3 Tbsp. drained prepared horseradish, and 1 Tbsp. extra-virgin olive oil in a small bowl to combine; season with salt. Spread over a platter, covering completely and swooshing as desired.
plain whole-milk Greek yogurt1 cup. drained prepared horseradish3 Tbsp. extra-virgin olive oil, divided4 Tbsp
3
Whisk juice of 1 lemon, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. freshly ground pepper, and remaining 2 Tbsp. extra-virgin olive oil in a large bowl to combine. Add 1 medium shallot, thinly sliced into rings, and toss to coat; let mixture sit ⏱️ 5 minutes.
Juice of 1 lemon. extra-virgin olive oil, divided4 Tbspmedium shallot, thinly sliced into rings1
4
Add 2 medium endives, cored, leaves separated, and ¼ cup coarsely chopped dill to bowl with shallot and toss to coat. Taste salad and season with more salt and pepper if needed.
medium endives, cored, leaves separated2medium shallot, thinly sliced into rings1
5
Spoon salad over yogurt. Season one 8.8-oz. package cooked beets, drained, cut into 1"-thick wedges, with salt and pepper. Break salmon into large irregular pieces; nestle salmon and beets into salad.
8.8-oz. package cooked beets, drained, cut into 1"-thick wedges1
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