mustard maple salmon & beetkraut
Beet & salmon are friends & the flavors of each complement the other. They really are quite the perfect union.
Equipment
- Beet & salmon are friends & the flavors of each complement each other beautifully. Both have quite robust flavors & can handle bold flavors or hot mustard, vinegar, dill, horseradish & such. Serve the salmon on a bed of the beetkraut or flake the salmon & toss it through the kraut.
Ingredients
BEETKRAUT
- 1 medium beet trimmed & peeled (beetroot)
- 3 tablespoons cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 teaspoons hot mustard
- 1 garlic clove, crushed
- sea salt & freshly ground pepper
- 2 cups thinly shredded red cabbage
- 1/2 medium red onion, peeled & sliced into very thin wedges
- 1/4 cup coarsely chopped fresh dill
MUSTARD MAPLE SALMON
- 2 tablespoons hot mustard
- 1 tablespoon maple syrup
- 4 x 5 oz salmon fillets (4 x 140g)
- olive oil
Instructions
To make the beetkraut:
- Grate the beet using a course grater or, like I did, use a spiralizer to create long strands of beet; set aside.
- Whisk vinegar, oil, syrup, mustard, garlic, salt & pepper in a medium bowl. Add cabbage, onion & dill; toss to combine.
To make the salmon:
- Combine mustard & syrup in a small bowl. Pat salmon dry using a paper towel. Remove any pin bones with tweezers.
- Heat a large non-stick pan to medium. Brush salmon with a little olive oil & sprinkle with salt & pepper. Cook, skin side down, for 5 minutes or until skin is crisp & salmon is partially cooked. Brush with mustard mixture. Flip salmon & cook, skin side up, for 2 to 3 minutes, depending on thickness of salmon or until salmon is just cooked; do not overcook. Flake a little bit with a fork to check for doneness.
- Add beet to cabbage mixture & toss gently to combine; divide between individual plates. Serve with salmon on top.