Close
Photo: Jacob Fox
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ¼poundssalmon fillet, cut into 4 portions½teaspoonsalt, divided½teaspoonground pepper, divided2tablespoonsmayonnaise1tablespoonprepared horseradish¼cupextra-virgin olive oil1mediumleek, white and pale green parts only, cut into matchsticks3tablespoonscornstarch
Cook Mode(Keep screen awake)
Ingredients
1 ¼poundssalmon fillet, cut into 4 portions
½teaspoonsalt, divided
½teaspoonground pepper, divided
2tablespoonsmayonnaise
1tablespoonprepared horseradish
¼cupextra-virgin olive oil
1mediumleek, white and pale green parts only, cut into matchsticks
3tablespoonscornstarch
DirectionsPreheat oven to 425°F. Line a rimmed baking sheet with foil.Pat salmon dry and place on the prepared baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Mix mayonnaise and horseradish in a small bowl and brush over the salmon. Roast until the salmon is opaque in the center, 7 to 10 minutes.Meanwhile, heat oil in a large skillet over medium-high heat. Toss leek with cornstarch and add to the pan. Cook, separating the leek strands with tongs as they cook, until crispy and golden brown, 5 to 8 minutes. Transfer to a paper-towel-lined plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Serve the salmon topped with the leek.Originally appeared: EatingWell Magazine, December 2021
Directions
Preheat oven to 425°F. Line a rimmed baking sheet with foil.Pat salmon dry and place on the prepared baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Mix mayonnaise and horseradish in a small bowl and brush over the salmon. Roast until the salmon is opaque in the center, 7 to 10 minutes.Meanwhile, heat oil in a large skillet over medium-high heat. Toss leek with cornstarch and add to the pan. Cook, separating the leek strands with tongs as they cook, until crispy and golden brown, 5 to 8 minutes. Transfer to a paper-towel-lined plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Serve the salmon topped with the leek.
Preheat oven to 425°F. Line a rimmed baking sheet with foil.
Pat salmon dry and place on the prepared baking sheet. Sprinkle with 1/4 teaspoon each salt and pepper. Mix mayonnaise and horseradish in a small bowl and brush over the salmon. Roast until the salmon is opaque in the center, 7 to 10 minutes.
Meanwhile, heat oil in a large skillet over medium-high heat. Toss leek with cornstarch and add to the pan. Cook, separating the leek strands with tongs as they cook, until crispy and golden brown, 5 to 8 minutes. Transfer to a paper-towel-lined plate and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Serve the salmon topped with the leek.
Originally appeared: EatingWell Magazine, December 2021
Rate ItPrint
Nutrition Facts(per serving)316Calories17gFat9gCarbs29gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
