Salmon Under Horseradish Meringue
Published May 3, 1997
- Total Time
- 40 minutes, plus 3 hours' drain time
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Ingredients
½ cup plain low-fat yogurt
1 tablespoon unsalted butter
½ cup freshly grated horseradish
¾ teaspoon kosher salt
6 egg whites
1 teaspoon sugar
4 salmon fillets, 6 ounces each, skinned
Freshly ground pepper to taste
¼ cup chopped fresh dill
Nutritional analysis per serving (4 servings)
7 grams carbs; 105 milligrams cholesterol; 439 calories; 8 grams monosaturated fat; 7 grams polyunsaturated fat; 7 grams saturated fat; 28 grams fat; 1 gram fiber; 643 milligrams sodium; 41 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the yogurt in a strainer lined with a double layer of paper towels. Set the strainer over a bowl, place in the refrigerator and let drain for 3 hours.
- Step 2
Preheat the oven to 425 degrees. Coat a baking dish, large enough to hold the fillets in a single layer, with the butter. In a bowl, combine the drained yogurt, horseradish and teaspoon of salt.
- Step 3
Beat the egg whites until they form soft peaks. Add the sugar and continue to beat until they form stiff peaks. Carefully fold in the seasoned yogurt.
- Step 4
Lay the salmon in the baking dish and season with the remaining ¼ teaspoon of salt and the pepper. Cover each fillet with i of the meringue. Bake until the fish is cooked through, about 15 minutes. Divide among 4 plates and sprinkle with dill. Serve immediately.
Private Notes