BOSTON — Roasted Salmon and Fiddleheads with Horseradish Sauce
1 pound fiddleheads, thoroughly cleaned, washed, and patted dry Olive oil Salt and freshly ground pepper, to taste 4 salmon filets, about 5- to 6-ounces each 1 tablespoon fresh thyme leaves 1/2 cup plain yogurt 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 1 tablespoon bottled horseradish sauce, drained 3 tablespoons chopped scallion greens, or chives.
Preheat oven to 500 degrees F.
Toss fiddleheads with 1 to 2 tablespoons of olive oil to coat; sprinkle lightly with salt and pepper.
Sprinkle salmon with thyme.
Place salmon (skin-side down) and fiddleheads on a large roasting pan (you may need two pans) that has been brushed with olive oil.
Roast for 10 to 12 minutes or until fiddleheads are crisp-tender and salmon is translucent.
Meanwhile, combine remaining ingredients in a small bowl; whisk until smooth. Season with salt and pepper to taste.
Place salmon filets on a large, warm, serving dish; surround salmon with fiddleheads. Drizzle fiddleheads with some sauce; serve extra sauce separately.
Serve with steamed white rice, or boiled new potatoes. Serves 4.