Rating: 3 stars
62 Ratings
  • 5 star values: 15
  • 4 star values: 8
  • 3 star values: 15
  • 2 star values: 21
  • 1 star values: 3
  • 62 Ratings

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Credit: José Picayo

Recipe Summary

total:
25 mins
hands-on:
10 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. Rub the oil on the bottom of a rimmed baking sheet and place the salmon on top. Season with the coriander, fennel, 1 teaspoon salt, and ½ teaspoon pepper. Roast until just opaque but still slightly pink in the center, 16 to 20 minutes.

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  • Meanwhile, combine the crème fraîche, cucumber, horseradish, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.

  • Top the salmon with a little of the horseradish sauce and the tarragon. Serve warm or at room temperature, with additional horseradish sauce on the side.

Nutrition Facts

302 calories; fat 18g; saturated fat 6g; cholesterol 100mg; sodium 328mg; protein 31g; carbohydrates 2g; sugars 1g; iron 1mg; calcium 67mg.
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