Salmon is an undeniably versatile ingredient.
It may be added to a line-up of dishes or could be the point of interest of many others.
On this recipe for Baxters beetroot and lime-marinaded salmon with Asian slaw and coriander yoghurt, it falls into the latter.
It’s a gentle and refreshing weeknight dinner which mixes the freshness of salmon with beetroot and engaging greens.
If you happen to’re searching for extra cooking inspiration, try our different Consolation Meals Friday recipes here.
Baxters beetroot and lime-marinaded salmon with Asian slaw and coriander yoghurt
(Serves 4)
Elements
- 1 jar of Baxters Shredded Beetroot
- 30g ginger
- 3 limes, squeezed
- 50g coriander
- 40ml olive oil
- 4 salmon fillets
- ½ small white cabbage, finely shredded
- 1 carrot, finely julienne
- 1 purple pepper, finely julienne
- 1 purple onion, finely sliced
- 1 bunch spring onions, finely sliced
- 30g sesame seeds
- 20g sesame oil
- Salt
- Black pepper
- 100g thick yoghurt
- A handful of chopped coriander
Methodology
- Drain the Baxters Shredded Beetroot.
- For the marinade, add 200g of beetroot, ginger, the juice of two limes, coriander and olive oil right into a meals processor. Blitz the substances right into a clean paste.
- Place the salmon fillets right into a meals bag, including the marinade.
- Depart the salmon to marinate for no less than half-hour, nonetheless for the most effective outcomes depart in a single day.
- For the slaw, in a bowl combine the ready cabbage, purple pepper, purple onion, spring onion, carrot and the remaining beetroot.
- Squeeze over the juice from the remaining lime, including the sesame oil and sesame seeds.
- Combine nicely and season to style with salt and black pepper.
- For the yoghurt dressing, blitz the yoghurt and chopped coriander within the meals processor.
- Take away the salmon from the meals bag, pan frying for 3 minutes on either side, over a medium warmth.
- Divide the slaw between 4 serving plates, high with the baked salmon and drizzle over the coriander yoghurt.
