Beet-Salmon Salad With Horseradish Yogurt

Ingredients

For 4 servings

• •1 1-lb. skinless, boneless salmon fillet
• •0.5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• •0.25 c. à café freshly ground pepper, plus more
• •4 c. à soupe extra-virgin olive oil, divided
• •1 garlic clove, finely chopped
• •1 tasse plain whole-milk Greek yogurt
• •3 c. à soupe drained prepared horseradish
• •Juice of 1 lemon
• •1 medium shallot, thinly sliced into rings
• •2 medium endives, cored, leaves separated
• •0.25 tasse coarsely chopped dill
• •1 8.8-oz. package cooked beets, drained, cut into 1"-thick wedges

Method

1. 1.Season one 1-lb. skinless, boneless salmon fillet generously on both sides with kosher salt and freshly ground pepper. Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Add salmon and cook until browned slightly underneath, about 4 minutes. Turn and cook until lightly browned on other side, about 4 minutes. (Don’t worry if salmon breaks apart; you will do that later anyway.) Transfer to a large plate and let cool.
2. 2.Meanwhile, mix 1 garlic clove, finely chopped, 1 cup plain whole-milk Greek yogurt, 3 Tbsp. drained prepared horseradish, and 1 Tbsp. extra-virgin olive oil in a small bowl to combine; season with salt. Spread over a platter, covering completely and swooshing as desired.
3. 3.Whisk juice of 1 lemon, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. freshly ground pepper, and remaining 2 Tbsp. extra-virgin olive oil in a large bowl to combine. Add 1 medium shallot, thinly sliced into rings, and toss to coat; let mixture sit 5 minutes.
4. 4.Add 2 medium endives, cored, leaves separated, and ¼ cup coarsely chopped dill to bowl with shallot and toss to coat. Taste salad and season with more salt and pepper if needed.
5. 5.Spoon salad over yogurt. Season one 8.8-oz. package cooked beets, drained, cut into 1"-thick wedges, with salt and pepper. Break salmon into large irregular pieces; nestle salmon and beets into salad.