Easy Food Recipes and Cooking - Dill and Mustard Salmon With Beetroot Slaw
Serves 4
1 1/2 tbs olive oil
1/4 cup (70g) wholegrain mustard
1/4cup 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 tbs aioli or whole-egg mayonnaise
2 tbs thick Greek-style yoghurt, plus extra to serve
Steamed green beans and lemon wedges, to serve
Preheat the oven to 200°C. Combine oil, 2 tbs mustard and 2 tbs dill in a dish. Season, then add fish and turn to coat well. Set aside for 10 minutes to marinate. Meanwhile, to make the slaw, combine beetroot, cabbage, onion, aioli, yoghurt and remaining 1 tbs mustard and 1 tbs dill. Season and toss gently to combine. 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.