5 INGREDIENTS OR LESS
Broiled Salmon with Horseradish-Dill Sauce 0–0
P r e p 3 m i n
C o o k 7 m i n
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Ser ves 4
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 with whole-grain crackers.
1. Preheat the broiler. Line a rimmed baking sheet with foil and coat the foil with cooking spray.
Cooking spray 2 tsp olive oil 1 tsp finely grated lemon zest, divided, plus lemon wedges for serving ¾ tsp salt, divided ¼ tsp black pepper, divided 4 (6-oz) salmon fillets 1 cup plain nonfat Greek yogurt 1 tbsp prepared horseradish 1 tbsp chopped fresh dill
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 prepared pan. Brush with the olive oil mixture. 3. Broil until salmon is golden and until just barley opaque at center, 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 fresh dill. Serve with lemon wedges. Per serving (1 salmon fillet and about ¼ cup sauce) 000 Cal, 0 g Total Fat, 0 g Sat Fat, 000 mg Sod, 00 g Total Carb, 0 g Sugar, 0 g Fib, 00 g Prot.
TEST KITCHEN TIP
222
Easy Ever yday Cooking
When cooking salmon fillets, don’t waste time trying to remove the salmon skin before cooking. After cooking, the flesh will easily lift from the skin.
