Salmon with beetroot, mint and walnut raita


  • ½ x 250g pack Waitrose BabyBeetroot In Mild Malt Vinegar, diced into small pieces
  • 2 tbsp chopped fresh mint
  • 20g walnut halves, chopped
  • 4 tbsp essential Waitrose Low Fat Natural Yogurt
  • ½ tsp cumin seeds
  • 1 tsp sunflower oil
  • 2 Waitrose Select Farm Salmon Fillets


  1. To make the raita, place the beetroot in a bowl and add the mint, walnuts, yogurt, cumin and seasoning. Stir very gently to just mix but be careful not to overdo it.
  2. Heat the oil in a non-stick frying pan and cook the salmon fillets for 5–6 minutes on each side, until the flesh is cooked through. Serve with the raita, steamed green beans and new potatoes with chives.

Cook's tips

Use the remaining
beetroot to make a
salad with watercress
and cubed Stilton

Drinks recommendation

Many Italian indigenous
grapes have a delightful hint
of nuttiness about them,
and this example also has
plenty of floral freshness and
enough depth to balance
the texture of the salmon:
Zenato Villa Flora 2008/09
Lugana, Veneto, Italy.

  • Preparation time: 5 minutes
  • Cooking time: 12 minutes
  • Total time: 17 minutes 20 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1941.376kJ
Fat 31.2g
Saturated Fat 7.3g
Sugars 9.9g
Salt 0.4g

Click here for more information about health and nutrition

4 stars

Average user rating Based on 18 ratings

This recipe was first published in Thu Jul 01 01:00:00 BST 2010.