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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the grill to medium and line the tray with foil. Mix together the oil, mustard, some salt and pepper and most of the dill.
Brush the mustard mixture over the salmon, then place on the tray, skin-side down, and cook for 4-5 minutes each side until golden, opaque and the fish flakes easily with a fork.
Meanwhile, mix the mayo in a large bowl with 2 tbsp yogurt. Add the beetroot, cabbage and onion, then gently fold together.
Divide the cooked salmon and slaw evenly between 4 plates, sprinkle with the remaining dill and serve with the green beans, lemon wedges and remaining yogurt.
If liked, serve with small boiled potatoes or cooked grains such as quinoa or couscous.
Typical values per serving when made using specific products in recipe
Energy | 2,214kJ/ 531kcals |
---|---|
Fat | 32g |
Saturated Fat | 8.9g |
Carbohydrates | 29g |
Sugars | 26g |
Fibre | 6.5g |
Protein | 29g |
Salt | 3.5g |
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