Dill & mustard salmon with beetroot slaw

Cooking Fish Dill & mustard salmon with beetroot slaw

Add punch to weeknight dinners with this baked dill and mustard salmon recipe served with crunchy slaw.

Lables: High protein Low carb Low sugar Lower gi Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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.

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1 1/2 tbsp olive oil
1/4 cup 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 tbsp aioli or whole-egg mayonnaise
2 tbsp thick Greek-style yoghurt, plus extra to serve
Steamed green beans and lemon wedges, to serve

Adv

Autors
Preparation time
12
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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