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Salmon with beet remoulade

Salmon with beet remoulade

By Emily Rahimi
20’ Prep time
12’ Cook time
32’ Total time
326 Calories
2 Serving

Summary

A super speedy dinner that's high in omega 3. the salmon is beautifully tender, whilst the beetroot is bright and earthy.
Emily Rahimi 0 Followers

Step by Step

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Step 1

Preheat the grill to high. Put the salmon fillets skin-side down onto a baking tray lined with foil, brush with a few drops of oil and season well. Grill for 12 minutes or until just cooked through and pale golden.
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Step 2

Whisk together 2 tsp oil, the mustard, honey and 2 tbsp of the pickling juice from the cornichon jar. Toss all but 2 tsp of this dressing into the beetroot and season. Sprinkle over the cornichons, along with half the dill.
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Step 3

Mix the rest of the dill into the quark and season. Lift the fish from its skin using a fish slice. Place on top of the remoulade, then drizzle the rest of the dressing around. Spoon the quark on top of the fish to serve.

Ingredient

  • Dijon mustard
    Dijon mustard
    2 tsp
  • Olive oil
    Olive oil
    2 tsp
  • Salmon fillets
    Salmon fillets
    220 grams
  • Essential waitrose fat free quark soft cheese
    Essential waitrose fat free quark soft cheese
    100 grams
  • Fresh dill
    Fresh dill
    20 grams
  • Uncooked beetroot
    Uncooked beetroot
    250 grams
  • Waitrose cornichons with dill flowers
    Waitrose cornichons with dill flowers
    65 grams
  • Clear honey
    Clear honey
    1 tsp

Nutrition Facts

View nutrition facts
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