Our Story

Speaker

Submissions

Advertise

Cart

SUBSCRIBE

Power Up: Horseradish

This salmon steak and potato salad recipe is an easy summer go-to and the leftovers make a great lunch.

Power Up: Horseradish

Make. Work. Better.

This is an exclusive subscriber-only story

Subscribe Today

To discuss re-use of this material, contact us.

Already a Subscriber? Log in.

Grilled Salmon Steaks and Summer Potato Salad

– Ingredients-

SALMON GLAZE

24 oz. salmon fillets (6 ounces each)
1 tbsp horseradish, prepared
2 tbsp soy sauce, low-sodium
1 clove garlic, minced
2 tbsp vegetable oil
¼ tsp black peppercorns, coarsely-ground

HORSERADISH SAUCE

Ingredients

1 cup yogurt or skim-milk
2 tbsp horseradish, prepared
5 whole basil leaves, chopped finely
¼ cup lemon juice
1 pinch salt and pepper, to taste

GRILLED POTATO SALAD

Ingredients

8 small potatoes, washed and quartered
1 whole red pepper, halved and seeded
1 whole yellow pepper, halved and seeded
1 whole cucumber, seeded and diced
1 small red onion, thinly sliced
5 tbsp yogurt, low fat
2 tbsp Parmesan cheese
2 tbsp lemon juice
3 tbsp capers, drained
3 tbsp fresh dill, chopped
1 pinch salt and pepper, to taste

 

– Directions –

 

SALMON GLAZE

  1. While potatoes are cooking, whisk horseradish, soy sauce, garlic, oil, and pepper in a small bowl.
  2. Brush oil on your hot grill to keep fillets from sticking. Brush glaze on fillets (both sides) and grill for approx. 4 to 5 minutes per side until just able to come apart in the middle with a fork.
  3. Cover with foil and let stand for 5 minutes. Serve with horseradish sauce. Serve fillets warm.

HORSERADISH SAUCE

Directions

  1. Mix all ingredients in small bowl. Sauce should be made a day ahead so the flavours can develop.
  2. Cover and chill.

GRILLED POTATO SALAD

Directions

  1. Preheat barbeque to medium heat. Grill potatoes in a basket until forktender then add the peppers to the grill. When peppers are soft and have grill marks, remove potatoes and peppers and let cool slightly.
  2. Place potatoes in a large bowl. Cut peppers into bite size pieces and add to the potatoes. Add red onion and cucumber to potatoes and peppers. Stir lightly.
  3. In a small bowl mix yogurt, Parmesan cheese, lemon juice, capers and fresh dill. Season with salt and pepper.
  4. Add yogurt sauce to the potato salad to coat everything. Serve warm or at room temperature.

 

– Nutritional Analysis –

Power Up: Mozzarella

Power Up: Mozzarella

July 28, 0208 Wellness

Eating cheese may even aid weight loss and help prevent heart disease and osteoporosis. That said, some cheeses, like Mozzarella, are healthier than others.

Read More
Power Up: Burritos

Power Up: Burritos

August 8, 2003 Wellness

Make. Work. Better.This is an exclusive subscriber-only storySubscribe TodayTo discuss re-use of this material, contact

Read More
Power Up: Chocolate Avocado

Power Up: Chocolate Avocado

September 13, 2003 Wellness

Make. Work. Better.This is an exclusive subscriber-only storySubscribe TodayTo discuss re-use of this material, contact

Read More