Grilled Salmon with Horseradish Sauce

Yields: 6
Prep Time: 1 hour
Total Time: 1 hour 15 minutes
Horseradish Sauce Grilled Salmon Mediterranean Bean Salad Mediterranean Salad Vinaigrette
Ingredients Instructions
  • 6 oz sour cream
  • 1 oz mayonnaise
  • 1 Tbsp prepared Silver Spring Horseradish
  • 1 Tbsp chopped fresh basil
  • 1 Tbsp fresh lemon juice
  • 1 tsp soy sauce
  • 1. Combine all ingredients in a bowl
Ingredients Instructions
  • Nonstick Veg Oil Spray
  • 2 Tbsp veg oil
  • 1 Tbsp prepared Silver Spring Horseradish
  • 1 Tbsp soy sauce
  • 2 garlic cloves, minced
  • 1 tsp salt
  • ½ tsp pepper
  • 6 1-in thick salmon fillets ( ~4 oz a piece)
  • 1. Combine all ingredients except for the spray and the fillets
  • 2. Spray the grill grate with the cooking spray and heat grill to medium-high heat
  • 3. Brush the both sides of the fillets with the oil mixture and grill until they are opaque in the center, ~4 minutes per side
  • 4. Cut down to portion size
Ingredients Instructions
  • 30 oz Chippewa Valley Bean Kidney Beans (soaked overnight, simmer until soft)
  • 1 ea English cucumbers, chopped
  • 1 ea Medium-sized heirloom tomato, chopped
  • 1 ea bunch fresh cilantro, stems removed, chopped
  • 1 ea red onions, chopped
  • 12 oz Superior Fresh Spring Mix
  • 1. Combine all prepped ingredients except for spring mix in a bowl and toss in vinaigrette
  • 2. In a separate bowl, toss the spring mix in some of the vinaigrette
  • 3. Place some of the spring mix down first and top with the bean mixture
Ingredients Instructions
  • 4 lemons worth of juice
  • 12 Tbsp Extra Virgin Olive Oil
  • 4 tsp Silver Spring Dijon mustard
  • 2 tsp fresh garlic paste or finely chopped garlic
  • 4 tsp lemon zest (or more as needed)
  • Salt and pepper to taste
  • 1. Combine all ingredients except for the olive oil
  • 2. Slowly add the olive oil, whisking vigorously as it is poured in
  • 3. Season with salt and pepper