Salmon with Horseradish Yogurt

By / Photography By Shell Royster | July 01, 2017


Whisk heavy cream in a large mixing bowl for 2–3 minutes. Whisk in yogurt for 30 seconds and add horseradish.

Season salmon with salt and pepper and grill to an internal temperature of 115°.

Place 2 tablespoons of cream sauce on serving plate and spread evenly. Sprinkle cooked quinoa over yogurt sauce and place salmon on top.

Garnish with fire-roasted corn, watermelon radish and edamame.


  • ½ cup heavy cream
  • 1 cup Greek yogurt
  • 1 tablespoon prepared horseradish
  • 8 ounces wild-caught salmon
  • Salt and pepper to taste
  • ¼ cup cooked quinoa
  • ¼ cup fire-roasted corn, cut from the cob
  • 1 watermelon radish, sliced thin
  • ¼ cup shelled edamame
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