Salmon with beet remoulade

Name: Salmon with beet remoulade
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2
Ingredients: 220 g pack Waitrose 2 Wild Alaskan Keta Salmon Fillets; 2 tsp olive oil, plus extra for brushing; 2 tsp Dijon mustard; 1 tsp clear honey; 65 g Waitrose Cornichons with Dill Flowers, thinly sliced, plus 2 tbsp liquid; 250 g uncooked beetroot, peeled and very thinly sliced; 20 g pack dill, finely chopped; 100 g essential Waitrose Fat Free Quark Soft Cheese

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

2 out of 5 stars(1) Rate this recipe

Healthy

Serves2
CourseMain meal
Prepare20 mins
Cook12 mins
Total time32 mins

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Ingredients

220g pack Waitrose 2 Wild Alaskan Keta Salmon Fillets
2 tsp olive oil, plus extra for brushing
2 tsp Dijon mustard
1 tsp clear honey
65g Waitrose Cornichons with Dill Flowers, thinly sliced, plus 2 tbsp liquid
250g uncooked beetroot, peeled and very thinly sliced
½ x 20g pack dill, finely chopped
100g essential Waitrose Fat Free Quark Soft Cheese

Method

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.
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.
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.