Waitrose and Partners
Salmon with beet remoulade

Salmon with beet remoulade

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
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook12 mins
  • Total time32 mins

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  • 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


  1. 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.

  2. 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.

  3. 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.


Typical values per serving when made using specific products in recipe


1,368kJ/ 326kcals



Saturated Fat












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2 out of 5 stars1 rating