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Salmon Cubes with Lemon-Horseradish Sauce over Spiralized Veggies

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Salmon Cubes with Lemon-Horseradish Sauce over Spiralized Veggies
Parve Parve
4 Servings Serving Icon
30 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Tree nuts - Egg
Diets info-icon
- Pescatarian - Gluten Free

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“Just plain delicious” was the consensus of all the tasters in my home when I served this moist and tangy dish one Shabbos.

Directions

Prepare the Salmon

1. Preheat oven to 350°F (175°C).
2. Combine ground nuts and spices in a shallow bowl. Brush salmon cubes with mayonnaise and coat in ground nuts until fully covered.
3. Bake, uncovered, for 12–15 minutes. Remove from oven and cover loosely with foil.

Prepare the Sauce

1. In a small mixing bowl, combine horseradish sauce ingredients and stir until well blended.

Prepare the Vegetables

1. In a large frying pan, heat oil and add spiralized vegetables, stirring gently until softened, about four to five minutes.

To Serve

1. Divide vegetables evenly between five salad plates.
2. Place three cubes of salmon on top of the vegetables on each plate and either drizzle with horseradish sauce or serve sauce alongside in mini cups.

Credits

Food and Prop Styling by Janine Kalesis

Photography by Hudi Greenberger

Recipe tags


Appetizers Apps Horseradish Kosher for passover Lemons Moist Pesach Salmon Tangy
Salmon Cubes with Lemon-Horseradish Sauce over Spiralized Veggies

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