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Foil-Wrapped Salmon with Apple, Carrot and Horseradish Salad

Foil-Wrapped Salmon with Apple, Carrot and Horseradish Salad

By Courtney HillOctober 13, 2020

  • Makes
    4 servings
  • Cook Time
    35 minutes

Salmon fillets that are 1 to 1¼ inches are optimal here, but if the ones you purchase are thinner or thicker, shorten or increase the cooking time by a minute or so. You can also adjust the timing if you are aiming for salmon that’s rarer or more well done than medium. The tanginess and crispness of Granny Smith apple and the pungency of prepared horseradish contrast perfectly with the fattiness of the fish.

Ingredients
  • 4

    6-ounce center-cut salmon fillets (1 to 1¼ inches thick)

  • ¼

    cup soy sauce

  • 3

    tablespoons extra-virgin olive oil, plus more for drizzling

  • 2

    tablespoons prepared horseradish

  • 1

    large carrot, peeled and shredded on the large holes of a box grater

  • 1

    medium Granny Smith apple, unpeeled, cored and shredded on the large holes of a box grater

  • 2

    tablespoons poppy seeds, toasted

  • Kosher salt and ground black pepper

In a pie plate, marinate the fillets, skin up, in the soy sauce for 15 minutes. In a medium bowl, mix the oil and horseradish. Toss in the carrot, apple and poppy seeds; season with salt and pepper. Heat a 12-inch skillet over high for 5 minutes.Place the salmon skin down on a lightly oiled 18-inch sheet of heavy-duty foil. Drizzle with oil and sprinkle with pepper. Cover with another sheet of foil and crimp the edges. Set the packet in the skillet, reduce to medium-high and cook for 5 minutes, rotating the pan. Remove the packet and cool for 5 minutes. Serve with the salad.