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    Salmon with beetroot, mint and walnut raita

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    Salmon with beetroot, mint and walnut raita

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

    Serves: 2


    • 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.

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    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.


    Average user rating

    4 stars