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. The salmon, along with a cohort of endives, shallots, and beets, is simply dressed in lemon juice and olive oil and placed atop spicy horseradish yogurt. While you can certainly roast your own beets, using precooked, vacuum-sealed ones from the store makes this dinner a breeze to bring together. Look for them in the produce section next to the fresh juices and cut veggies.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Recipe notes
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