Pink Salmon With Horseradish "Cream"
Recipe: #19658
June 20, 2015
Categories: Salmon, Beet Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Salmon Dinner, more
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Original is 2 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (511.6 g)
- Calories 505.8
- Total Fat - 16.9 g
- Saturated Fat - 3.3 g
- Cholesterol - 125.8 mg
- Sodium - 546.7 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 4.5 g
- Sugars - 18.6 g
- Protein - 54.2 g
- Calcium - 141.6 mg
- Iron - 3.3 mg
- Vitamin C - 13.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 350 deg. F.
Step 2
Lightly oil a 9-in. pie plate or other baking dish.
Step 3
Combine the yogurt, horseradish and chives,beet juice until just pink in a small bowl.
Step 4
Season with salt and pepper.
Step 5
Season the salmon lightly with salt and pepper.
Step 6
Place salmon in pan and pour sauce over it.
Step 7
Meanwhile heat beets on side
Step 8
Bake salmon until just cooked through, about 18 to 20 minutes. Transfer to plate. Garnish with chives and dill.
Tips
No special items needed.
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