Waitrose and Partners
Herby mustard salmon with winter slaw

Herby mustard salmon with winter slaw

Beetroot and red cabbage pair together wonderfully in this crunchy, seasonal slaw which serves as a delicious accompaniment to some herby grilled salmon.

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

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Ingredients

  • 1 tbsp Essential Olive Oil
  • 2 tbsp wholegrain mustard
  • 2 x 20g pack dill, finely chopped
  • 480g pack 4 Scottish salmon fillets
  • 2 tbsp mayonnaise
  • 200g tub No.1 Strained Natural Greek Yogurt
  • 2 small fresh beetroot, peeled and grated
  • ½ small red cabbage, cored and thinly sliced
  • 1 red onion
  • Steamed green beans, to serve
  • Lemon wedges, to serve

Method

  1. Heat the grill to medium and line the tray with foil. Mix together the oil, mustard, some salt and pepper and most of the dill.

  2. Brush the mustard mixture over the salmon, then place on the tray, skin-side down, and cook for 4-5 minutes each side until golden, opaque and the fish flakes easily with a fork.

  3. Meanwhile, mix the mayo in a large bowl with 2 tbsp yogurt. Add the beetroot, cabbage and onion, then gently fold together.

  4. Divide the cooked salmon and slaw evenly between 4 plates, sprinkle with the remaining dill and serve with the green beans, lemon wedges and remaining yogurt.

Cook’s tip

If liked, serve with small boiled potatoes or cooked grains such as quinoa or couscous. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,214kJ/ 531kcals

Fat

32g

Saturated Fat

8.9g

Carbohydrates

29g

Sugars

26g

Fibre

6.5g

Protein

29g

Salt

3.5g

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