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After a few minutes under the broiler, the skin on these salmon fillets becomes as crisp as a potato chip, while French green beans (haricots verts) piled onto the same sheet pan get lightly blistered. Serve it all over a lemony, herby sauce spiked with a bracing dose of horseradish. If you use thicker, regular green beans you will need to steam or blanch them until they’re parcooked before broiling, so they cook all the way through.
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Make ahead: The horseradish sauce can be prepared and refrigerated up to 2 days in advance.
Storage: Refrigerate for up to 2 days.
Where to buy: Fresh horseradish root can be found in the produce department of well-stocked supermarkets.
Servings: 2
Directions
Time Icon Total: 25 mins
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Step 1
In a small bowl, stir together the yogurt, 1 tablespoon of horseradish, the lemon zest and juice, dill or chives, mustard and a few grinds of black pepper. Taste, and add more horseradish and season with salt, if desired. You should have about 2/3 cup of sauce.
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Step 2
Position an oven rack 4 to 6 inches from the broiling element and preheat the broiler to HIGH. Line a small sheet pan with foil.
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Step 3
Very lightly grease the foil with olive oil. Place the salmon filets skin side up on one side of the sheet pan. Toss the haricots verts with the remaining olive oil and spread in an even layer next to the salmon. (It’s okay if they’re somewhat stacked on top of one other.) Season the haricots verts with a pinch of salt.
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Step 4
Broil for 3 to 5 minutes, or to your desired degree of doneness. The salmon skin should be lightly charred and crisped, and its flesh should be opaque and just barely flaking under the tines of a fork. The haricots verts should be blistered and tender.
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Step 5
To serve, spread about 1/4 cup of the horseradish sauce on each of two plates. Top with a salmon fillet and about half of the haricots verts, and garnish with lemon zest and chopped herbs.
Substitutions
Instead of salmon >> use arctic char or trout, though cooking times may vary.
In place of yogurt >> try low-fat labneh, sour cream, crème fraîche or whipped cottage cheese.
No horseradish? >> Wasabi works, or you could skip it for a milder sauce.
Notes
Nonfat yogurt produces a brighter, spicier sauce than full-fat.
To grate fresh horseradish, use a vegetable peeler to remove the dusty skin and grate the white flesh on a fine grater, such as a Microplane. If using prepared horseradish, keep in mind that it may be creamy, salty, somewhat sweet or brined, depending on the brand. Adjust the amount you use in the sauce accordingly.
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