| | Dill & mustard salmon with beetroot slaw
Dill & mustard salmon with beetroot slaw
Dill & mustard salmon with beetroot slaw 4.3-5 9
  • Calories: 2214 kj
  • Fat: 33g
  • Carbohydrates: 6g

How to Make:

  1. Preheat the oven to 200°C. Combine oil, 2 tablespoons mustard and 2 tablespoons dill in a dish. Season, then add fish and turn to coat well. Set aside for 10 minutes to marinate.
  2. Meanwhile, to make the slaw, combine beetroot, cabbage, onion, aioli, yoghurt and remaining 1 tablespoon mustard and 1 tablespoon dill. Season and toss gently to combine.
  3. Place the fish on a baking paper-lined baking tray and bake for 8-10 minutes until just cooked. Rest for 2-3 minutes, then serve with slaw, beans, lemon wedges and extra yoghurt.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 1 1/2 tablespoons olive oil
  • 1/4 cup (70g) wholegrain mustard
  • 1/4 cup chopped dill
  • 4 x 200g salmon fillets, pin-boned
  • 2 raw beetroots, peeled, grated
  • 100g red cabbage, cored, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons aioli or whole-egg mayonnaise
  • 2 tablespoons thick Greek-style yoghurt, plus extra to serve
  • Steamed green beans, to serve
  • Lemon wedges, to serve
Comment
 [group=5]
Registration