Herby mustard salmon with winter slaw

Name: Herby mustard salmon with winter slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tbsp Essential Olive Oil; 2 tbsp wholegrain mustard; 20 g pack dill, finely chopped; 480 g pack 4 Scottish salmon fillets; 2 tbsp mayonnaise; 200 g tub No.1 Strained Natural Greek Yogurt; 2 small fresh beetroot, peeled and grated; ½ small red cabbage, cored and thinly sliced; 1 red onion; Steamed green beans, to serve; Lemon wedges, to serve

Beetroot and red cabbage pair together wonderfully in this crunchy, seasonal slaw which serves as a delicious accompaniment to some herby grilled salmon.

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2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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1 tbsp Essential Olive Oil
2 tbsp wholegrain mustard
2 x 20g pack dill, finely chopped
480g pack 4 Scottish salmon fillets
2 tbsp mayonnaise
200g tub No.1 Strained Natural Greek Yogurt
2 small fresh beetroot, peeled and grated
½ small red cabbage, cored and thinly sliced
1 red onion
Steamed green beans, to serve
Lemon wedges, to serve

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.