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🍽️ Creamy Horseradish Salmon with Spiced Vegetables

691 kcal · 30 min · 4 servings

Ingredients

• 720 g salmon fillet (4 salmon fillets)
• 2 tbsp freshly grated horseradish
• 2 tbsp whipping cream
• 1 tsp sesame (black)
• 1 tsp butter
• 1 large chard
• 200 ml whipping cream
• 1 tsp curry
• 50 g finely grated cheese (e.g. Gouda)
• salt
• pepper
• 1 pinch vegetable stock
• 1 cauliflower
• 1 tbsp curry
• 1 pinch saffron
• salt
• 1 tbsp butter
• 0.5 cucumber
• 150 g yogurt
• 1 tbsp dried white grapes (seedless)
• 1 pinch cumin (ground)
• 1 pinch cardamom
• salt
• pepper

Instructions

1. 1. Rinse the salmon fillets under cold water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Mix the horseradish, sesame, and cream in a small bowl until smooth.
4. 4. Spread the mixture evenly over the surface of the salmon fillets.
5. 5. Lightly grease a baking dish with butter.
6. 6. Place the fillets into the prepared dish.
7. 7. Preheat the oven to 160 degrees Celsius.
8. 8. Bake the salmon in the preheated oven for 10 to 15 minutes.
9. 9. Wash the cauliflower and divide it into small florets.
10. 10. Bring plenty of salted water to a boil.
11. 11. Add curry and saffron to the boiling water.
12. 12. Boil the cauliflower florets for about 10 minutes until tender but still firm to the bite.
13. 13. Wash the chard and separate the leaves from the stems.
14. 14. Blanch the chard leaves briefly in boiling water.
15. 15. Sprinkle cheese over the broad chard stems.
16. 16. Fold the blanched leaves over the stuffed stems.
17. 17. Heat a little fat in a pan.
18. 18. Sauté the chard bundles in the pan.
19. 19. Pour the cream over the vegetables.
20. 20. Season the mixture with curry, salt, pepper, and broth.
21. 21. Let the sauce simmer gently for about 5 minutes.
22. 22. Finally, adjust the seasoning of the chard mixture.
23. 23. Set the pan aside to keep the vegetables warm.
24. 24. Finely chop the grapes for the raita.
25. 25. Wash the cucumber thoroughly.
26. 26. Shred the cucumber lengthwise into thin strips.
27. 27. Mix the cucumber strips with yogurt, spices, and the grapes.
28. 28. Let the raita rest for a short while.
29. 29. Remove the salmon from the oven.
30. 30. Plate the fish.
31. 31. Add the cauliflower and chard to the salmon.
32. 32. Serve the raita as a side dish.
33. 33. Serve the dish with red rice.

Nutrition per serving

• kcal: 691
• Protein: 50 g · Fett/Fat: 48 g · Carbs: 13 g