- 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
Directions
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.
Tip
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Nutrition Facts
- 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
