Horseradish Salmon & Asparagus recipe

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...

Photo: Laura Wright

By Heather Bainbridge

Serves: 4
Hands-on time: 40 minutes
Total time: 40 minutes

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

INSTRUCTIONS:

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.

Nutrients per serving (1 salmon fillet, 4 oz potatoes, 7 to 10 spears asparagus, 2 tbsp sauce): Calories: 473, Total Fat: 16 g, Sat. Fat: 3 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 4 g, Omega-3s: 4,093 mg, Omega-6s: 2,082 mg, Carbs: 37 g, Fiber: 8 g, Sugars: 9 g, Protein: 36 g, Sodium: 476 mg, Cholesterol: 121 m
g