Salmon with horseradish sauce

From www.nutritionaction.com – under Healthy Recipes by Kate Sherwood

This is a great way to spice up salmon, and have some diversion from my usual lemon or teriyaki based salmon recipes. As you’ll see, this recipe directs you to cook the salmon stovetop, then break into pieces to add to a salad. I chose to bake it in the oven and serve as a main dish with spinach and quinoa. Either way works! Then I used the leftover topping as a veggie dip, and it was even better the next day.

According to the author’s note, you can also opt to use canned no-salt-added salmon. Canned salmon is almost always wild. Just drain, remove any skin and bones, and toss with the horseradish sauce. I did try canned salmon for the first time recently, and after getting past removing said skin and bones, it was actually quite good. I prepared it as I do canned tuna, with some fresh squeezed lemon and some tofu or canola mayonnaise (for all of you who are making faces, I actually like the taste).

Since I don’t like sautéing fish on the stove, for this recipe, I prepared the sauce, spread it on the salmon, and baked it in the oven. There was enough to reserve about half, which I then used as a dip for veggies. The thick sauce helped to keep the salmon moist while cooking – at 350 for 18 minutes, adjusted depending on the thickness, of course. I like things on the spicier side, so I increased the mustard and horseradish in the remaining half for the veggie dip.

Before we get to the recipe, I’d like to put in a plug for www.nutritionaction.com. I have no financial interest in it. Their information is very reliable, and their newsletter is usually full of good health and nutrition tips as well as a number of recipes. I think it’s well worth subscribing to their monthly newsletter, especially if you’re always looking for new things to try, like I am!

Ingredients:

1 Tbsp prepared white horseradish (or slightly more)
1 Tbsp dijon mustard (or slightly more)
1/2 cup 0% Greek yogurt
1/4 tsp Kosher salt
1 Tbsp canola oil
1 lb skinless salmon fillet
8 cups salad greens
1/2 cup sliced cucumber
1/4 cup sliced radishes

Directions:

1. In a large bowl, whisk together the horseradish, mustard, yogurt and salt.
2. Heat the oil in a large non-stick skillet over medium heat. Sauté the salmon until lightly browned and cooked through, 3-5 minutes per side. Or, as above, bake for about 18 minutes at 350 degrees)
3. Remove, allow to cool, break into large pieces and gently toss with the horseradish sauce.
4. Put the salad greens on a platter. Top with the dressed salmon and the cucumber and radish.

Serves 4
Per serving 240 calories, 320 mg sodium, 11g fat, 1.5 gm saturated fat, 6 g carbohydrates, 29g protein, 3g fiber.