Beet-Salmon Salad With Horseradish Yogurt

• servings: 4 servings

Ingredients

1 1-lb. skinless, boneless salmon fillet

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

¼ tsp. freshly ground pepper, plus more

4 Tbsp. extra-virgin olive oil, divided

1 garlic clove, finely chopped

1 cup plain whole-milk Greek yogurt

3 Tbsp. drained prepared horseradish

Juice of 1 lemon

1 medium shallot, thinly sliced into rings

2 medium endives, cored, leaves separated

¼ cup coarsely chopped dill

1 8.8-oz. package cooked beets, drained, cut into 1"-thick wedges

Directions

Season one 1-lb. skinless, boneless salmon fillet generously on both sides with kosher salt and freshly ground pepper. Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Add salmon and cook until browned slightly underneath, about 4 minutes. Turn and cook until lightly browned on other side, about 4 minutes. (Don’t worry if salmon breaks apart; you will do that later anyway.) Transfer to a large plate and let cool.

Meanwhile, mix 1 garlic clove, finely chopped, 1 cup plain whole-milk Greek yogurt, 3 Tbsp. drained prepared horseradish, and 1 Tbsp. extra-virgin olive oil in a small bowl to combine; season with salt. Spread over a platter, covering completely and swooshing as desired.

Whisk juice of 1 lemon, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. freshly ground pepper, and remaining 2 Tbsp. extra-virgin olive oil in a large bowl to combine. Add 1 medium shallot, thinly sliced into rings, and toss to coat; let mixture sit 5 minutes.

Add 2 medium endives, cored, leaves separated, and ¼ cup coarsely chopped dill to bowl with shallot and toss to coat. Taste salad and season with more salt and pepper if needed.

Spoon salad over yogurt. Season one 8.8-oz. package cooked beets, drained, cut into 1"-thick wedges, with salt and pepper. Break salmon into large irregular pieces; nestle salmon and beets into salad.