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Ingredients

  • 1½ tbsp olive oil
  • 4 salmon fillets
  • 2 raw beetroot, about 250g, peeled and coarsely grated
  • 175g celeriac, peeled and coarsely grated
  • 2 carrots, about 175g, coarsely grated
  • 1 tbsp cider vinegar
  • 2 tbsp mixed seeds, toasted
  • 2 tbsp pesto
  • 4 tbsp soured cream

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Method

  1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Season thesalmon fillets and put them on the tray, skin-side down. Drizzle the tops with a little oil and cook for 10-12 mins.
  2. Meanwhile, in a bowl, combine thebeetroot, celeriac, carrots, vinegar, remaining oil, the seeds and some seasoning. Spoon the pesto and soured cream into a small bowl, mix, then season. Serve the salmon fillets with the crunchy slaw and pesto sauce.
 

Recipe from Good Food magazine, December 2014

BBC GoodFood Magazine

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    Ingredients

    • 1½ tbsp olive oil
    • 4 salmon fillets
    • 2 raw beetroot, about 250g, peeled and coarsely grated
    • 175g celeriac, peeled and coarsely grated
    • 2 carrots, about 175g, coarsely grated
    • 1 tbsp cider vinegar
    • 2 tbsp mixed seeds, toasted
    • 2 tbsp pesto
    • 4 tbsp soured cream

    Compare prices

    Want to see what this recipe costs at different supermarkets? Compare in one place here:

    Method

    1. Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Season thesalmon fillets and put them on the tray, skin-side down. Drizzle the tops with a little oil and cook for 10-12 mins.
    2. Meanwhile, in a bowl, combine thebeetroot, celeriac, carrots, vinegar, remaining oil, the seeds and some seasoning. Spoon the pesto and soured cream into a small bowl, mix, then season. Serve the salmon fillets with the crunchy slaw and pesto sauce.
     

    Recipe from Good Food magazine, December 2014

    BBC GoodFood Magazine

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About the author

soniaaa

I am sonia. I am from karachi pakistan. I love roses....fantasy...... cute babies.. watching movies and spending time on bitlanders.

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