- 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
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.