Broiled salmon with horseradish-dill sauce
6
Points®
Total time: 13 min • Prep: 3 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Simple enough for a weeknight yet special enough for entertaining, this dish can also be served cold. We are fans of flaking the salmon, mixing it with the sauce, and laying it on toast or serving with whole-grain crackers. When cooking salmon fillets, don't bother removing the skin before cooking. The flesh will easily lift from the skin post-broil.
Ingredients
Cooking spray
4 spray(s)
Olive oil
2 tsp
Lemon zest
1 tsp
Table salt
0.75 tsp
Black pepper
0.25 tsp
Raw salmon
24 oz
Plain fat free Greek yogurt
1 cup(s)
Horseradish
1 Tbsp
Dill
1 Tbsp
Lemon wedge(s)
4 wedge(s)
Instructions
1
Preheat the broiler. Line a rimmed baking sheet with foil and coat the foil with cooking spray.
2
In a small cup, combine the oil, ½ tsp lemon zest, ½ tsp salt, and ⅛ tsp pepper. Arrange the salmon, skin-side down, on the prepared pan. Brush with the olive oil mixture.
3
Broil the salmon until golden and just barely opaque in the centers, 6 to 8 minutes.
4
Meanwhile, in a small bowl, combine the yogurt, horseradish, dill, 2 tbsp water, and the remaining lemon zest, salt, and black pepper.
5
Divide the salmon among 4 serving plates. Spoon the sauce over the fillets and garnish with dill. Serve with the lemon wedges.
6
Serving size: 1 salmon fillet and about ¼ cup sauce
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