Pink Salmon With Horseradish "Cream"
Created by dienia b on June 20, 2015
- Servings: 2
- Prep Time: 10m
- Cook Time: 20m
- Recipe #19658
Ingredients
- 1/2 cup yogurt (plain)
- 4 teaspoons prepared horseradish (drained)
- 2 tablespoons chopped fresh chives
- 16 ounces salmon (two 8 ounce steaks, 3/4 in. thick)
- 1 can (14 ounce) sliced beets (saving teaspoon of beet juice)
- Garnish
- 1 teaspoon fresh chives, minced
- 1 tablespoon dill weed, chopped
How to Make
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Step 1: Preheat oven to 350 deg. F.
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Step 2: Lightly oil a 9-in. pie plate or other baking dish.
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Step 3: Combine the yogurt, horseradish and chives,beet juice until just pink in a small bowl.
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Step 4: Season with salt and pepper.
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Step 5: Season the salmon lightly with salt and pepper.
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Step 6: Place salmon in pan and pour sauce over it.
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Step 7: Meanwhile heat beets on side
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Step 8: Bake salmon until just cooked through, about 18 to 20 minutes. Transfer to plate. Garnish with chives and dill.