Horseradish-Dill Salmon
Mixed Greens with Tomato Vinaigrette and Buttered Sugar Snap Peas
Ingredients
- 6 salmon fillets
- 3 Tbsp mayonnaise
- 2 Tbsp sour cream
- 1 Tbsp prepared horseradish
- 1 Tbsp lemon juice
- 1½ tsp dried dill (or 1 Tbsp chopped fresh)
Instructions
- Preheat grill to medium-high heat. Sprinkle fish lightly with salt and pepper. Grill fish, covered, 3 to 4 minutes per side or to desired doneness.
- Stir together mayonnaise, sour cream, horseradish, lemon juice, and dill. Serve sauce with fish.
Side Dish Ingredients
- 1 (10-oz) pkg Italian salad blend (or mixed greens)
- 3 green onions, sliced
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp tomato paste
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 2 (12-oz) pkg sugar snap peas
- 2 Tbsp butter
Side Dish Instructions
- Combine salad greens and green onions in a bowl.
- Whisk together oil, vinegar, tomato paste, mustard, garlic, and salt and pepper to taste; toss with salad just before serving.
- Microwave sugar snap peas according to package directions. Transfer to a bowl, and toss with butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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