• 4Servings

Ingredients

  • 1 large beet, shredded 
  • 2 cups shredded celery root
  • 2 scallions, thinly sliced 
  • 1/3 cup cilantro 
  • 3 Tbs. cider vinegar 
  • 1/4 tsp. salt
  • 1 lb. salmon fillets
  • 1/2 cup sour cream
  • 2 Tbs. prepared horseradish 
  • Juice of 1/2 lemon
  • 8 corn tortillas, warmed 

Preparation

  1. Toss together beets, celery root, scallions, cilantro, cider vinegar, and salt in medium bowl. Let rest at least 30 minutes.
  2. Preheat oven to 300°F. Season salmon with salt and pepper, and place skin side down on parchment paper-lined baking sheet. Bake 15 minutes, or until just barely cooked through. Let rest 10 minutes, then gently break apart flesh using a fork.
  3. Stir together sour cream, horseradish, and lemon juice.
  4. Place chunks of salmon on tortillas and top with slaw and dollops of sour cream-horseradish sauce.

Nutrition Information

  • Calories: 448
  • Carbohydrate Content: 35 g
  • Cholesterol Content: 77 mg
  • Fat Content: 22 g
  • Fiber Content: 5 g
  • Protein Content: 28 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 335 mg
  • Sugar Content: 4 g