Beet-Salmon Salad With Horseradish Yogurt
Have you ever cooked salmon on the stovetop only for it to flake apart as you try to move it? This salad is for you. Instead of fighting it, this recipe celebrates it, flaking a fillet of salmon into large pieces and nestling them alongside an array of vegetables.
Ingredients · Servings 4
- 1 1-lb. skinless, boneless salmon fillet
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- ¼ tsp. freshly ground pepper, plus more
- 4 Tbsp. extra-virgin olive oil, divided
- 1 garlic clove, finely chopped
- 1 cup plain whole-milk Greek yogurt
- 3 Tbsp. drained prepared horseradish
- Juice of 1 lemon
- 1 medium shallot, thinly sliced into rings
- 2 medium endives, cored, leaves separated
- ¼ cup coarsely chopped dill
- 1 8.8-oz. package cooked beets, drained, cut into 1"-thick wedges
Method · 45 min
- 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.
- 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.
- 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.
- 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.
- 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.
