Grilled Salmon with Horseradish

If you’re on the Atkins Diet or other Low Carb Diet, Grilled Salmon Recipes are quick, easy to prepare and taste great. Make this for your friends, they’ll never guess.

Ingredients - Serve 2

• 2 x 8oz/225g wild salmon fillets, skin on, descaled
• 3 cooked beetroot, cooked and cut into cubes (don’t use the pickled ones in a jar!)
• 200g mixed salad leaves or watercress
• Extra virgin olive oil
• juice of 1 lemon
• 2 tabsp sour cream
• 2 tabsp hot horseradish sauce
• balsamic vinegar
• Salt & Freshly ground black pepper

Method

Heat a non stick pan until very hot.
Turn on the broiler or overhead grill to hot.
Score the salmon skin and add to the pan, skin side down.
After 1 - 2 minutes turn the salmon over, season with salt and pepper and place under the grill for 10 - 15 minutes or until just cooked but still slightly deeper pink in the middle.
Whilst the Salmon is cooking, mix the beetroot in a dish with some olive oil and a little balsamic vinegar.
Mix the horseradish and sour cream together and season to taste with the lemon juice, salt & pepper.

To Serve

Place the Grilled Salmon skin side up on a plate along with the salad leaves and beetroot. Serve with the horseradish sauce.