Horseradish Salmon & Asparagus - Clean Eating Magazine

Horseradish Salmon & Asparagus

Tender spears of asparagus hug our salmon, and are topped with a tangy, hollandaise-style sauce. We don't mind when some of the creamy condiment runs into our smashed redskins either...
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  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 lb redskin potatoes, scrubbed and quartered
  • 3 cloves garlic
  • 1/4 cup ground flaxseeds
  • 1/4 cup plus 1 tbsp fresh flat-leaf parsley, finely chopped, divided
  • 3 tbsp peeled and finely grated fresh horseradish
  • 1 tsp garlic powder
  • 1 tsp ground black pepper, divided
  • 4 4-oz boneless salmon fillets
  • 1 large egg white, lightly beaten
  • 1 lb fresh asparagus, trimmed
  • 1/2 cup low-fat buttermilk
  • 1/3 cup low-sodium chicken broth
  • 1 tsp olive oil
  • 1/4 tsp sea salt

SAUCE

  • 1 large egg, lightly beaten
  • 1 cup low-fat buttermilk
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp arrowroot powder
  • 1/4 tsp sea salt
  • Pinch cayenne pepper

Preparation

  1. Preheat oven to 350°F. Bring a large pot of water to a boil. Add potatoes and garlic and cook until potatoes are tender, about 25 minutes. Drain and return to pot.
  2. Meanwhile, in a shallow bowl, combine flaxseeds, 1/4 cup parsley, horseradish, garlic powder and 1/2 tsp black pepper. Dip one salmon fillet in egg white, then press top and sides into horseradish mixture. Transfer crusted side up to a foil-lined baking dish. Repeat with remaining fillets. Cover dish with foil and bake until flesh flakes easily when tested with a fork, about 25 minutes.
  3. Prepare sauce: In a small pot, whisk sauce ingredients. Heat on medium and cook, whisking often, until thick, 10 to 15 minutes; do not boil.
  4. In a steamer basket set over a pot of gently simmering water, steam asparagus until tender-crisp.
  5. Heat potatoes on medium-low and add 1/2 cup buttermilk, broth and 1 tsp oil. Mash and stir to desired consistency. Remove from heat and stir in remaining 1 tbsp parsley, 1/2 tsp black pepper and salt. Divide potatoes, salmon and asparagus among serving plates. Top asparagus with sauce.

For more about asparagus, check out Everything Asparagus.

Nutrition Information

  • Serving Size: 1 salmon fillet, 4 oz potatoes, 7 to 10 asparagus spears, 2 tbsp sauce
  • Calories: 473
  • Carbohydrate Content: 37 g
  • Cholesterol Content: 121 mg
  • Fat Content: 16 g
  • Fiber Content: 8 g
  • Protein Content: 36 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 476 mg
  • Sugar Content: 9 g
  • Polyunsaturated Fat Content: 4 g