- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- Beet & Radish Slaw:
- 2 tbsp
- red wine vinegar
- 30 mL
- 2 tbsp
- olive oil
- 30 mL
- 1 tbsp
- honey
- 15 mL
- 1/2 tsp
- salt
- 2 mL
- 2 cups
- peeled and grated beets
- 500 mL
- 1
- Granny Smith apple, cut into matchsticks
- 4
- radishes, cut into matchsticks
- Salmon Fillets:
- 1 lb
- fresh salmon fillets, skin on (about 4)
- 500 g
- 1 tsp
- finely grated lemon zest
- 5 mL
- 1/2 tsp
- salt
- 2 mL
- 1 tbsp
- olive oil
- 15 mL
- 1 tbsp
- chopped fresh dill, for garnish
- 15 mL
- 2 tbsp
- lemon juice, for garnish
- 30 mL
Method
Step 1
Whisk vinegar, oil, honey and salt in a medium bowl. Add beets, apples and radishes and toss to combine. Let stand for 10 min.
Step 2
Meanwhile, pat salmon with paper towel and season all over with lemon zest and salt. Heat oil in large skillet set over medium heat and pan-fry salmon for 4 to 5 min. per side or until just cooked through and fish starts to flake.
Step 3
Divide Beet and Radish Slaw evenly between 4 plates, top with salmon and garnish with dill and lemon juice.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1/4 of the recipe
- Calories:
- 340
- Fat:
- 21 g
- Saturated Fat:
- 3 g
- Carbs:
- 18 g
- Fibre:
- 3 g
- Sugar:
- 14 g
- Cholesterol:
- 690 mg
- Protein:
- 20 g
- Sodium:
- 690 mg
