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    Home » Recipes » Main Dish Recipes

    Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream

    Published: Nov 14, 2014 · Modified: Apr 23, 2023 by Ashley

    Flaky, pan-seared salmon is nestled atop a bed of farro and wilted arugula, then topped with a tangy Brussels sprout salad. A dollop of horseradish sour cream adds the perfect kick!

    The farro and arugula is nice and hearty, and the earthy, sweetness of the beets ties it all together.

    Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream

    This salmon dish is the first time I grated my own horseradish for a recipe! We really enjoyed the combination of flavors in this one.

    Just a note – the recipes from Blue Apron call for “1 bunch” of herbs, and that correlates to the size of the “bunch” they send if you’re using their service (which I’m absolutely in love with!). I’d say their bunches are about 1-2 tablespoons.

    2 Salmon Fillets
    ¾ Cup Pearled Farro
    3 Ounces Brussels Sprouts
    2 Ounces Arugula
    6 Ounces Baby Candy Stripe Beets
    1 Bunch Chives
    1 1-Inch Piece Fresh Horseradish
    1 Shallot
    1 Tablespoon Sherry Vinegar
    ¼ Cup Sour Cream

    See Blue Apron for the full recipe.

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    Reader Interactions

    Comments

    1. Pamela @ Brooklyn Farm Girl

      November 14, 2014 at 12:54 pm

      The entire dish looks great Ashley! Hoping this appears for dinner sometime very soon!

      Reply

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