Roast salmon with celeriac and apple slaw
3
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This slaw is a nice change from regular coleslaw and goes brilliantly with the mustard and tarragon salmon and peppery watercress.
Ingredients
Skinless salmon
500 g, (buy 4 x 125g fillets)
Whole grain mustard
1 tbs
Fresh tarragon
1 tbs, leaves, chopped, (or 2 tsp dried)
Watercress
85 g, sprigs
Sugar snap peas
160 g, thinly sliced lengthways
Olive oil
2 tsp
Lemon(s)
1 medium, wedges to serve
99% fat-free, plain Greek yoghurt, unsweetened
200 g
Low-fat mayonnaise
2 tbs
Whole grain mustard
1 tbs
Honey
½ tsp
Lemon juice
1½ tbs
Fresh tarragon
1 tbs, chopped, (or 2 tsp dried)
Celeriac
1 medium
Red apple, unpeeled
1 medium, quartered, cored, thinly sliced
Instructions
1
To make slaw, mix yoghurt, mayonnaise, mustard, honey, lemon juice and tarragon in a large bowl to combine. Season with salt and pepper. Using a mandoline, finely shred celeriac (If you don’t have a mandoline, grate it coarsely). Add celeriac and apple to yoghurt mixture and toss to combine. Cover and set aside in the fridge.
2
Preheat oven to 200°C. Place salmon fillets in a single layer in a baking dish lined with baking paper. Spread evenly with mustard and sprinkle with tarragon. Season with salt and pepper. Bake for 10 minutes or until cooked to your liking.
3
Toss watercress and peas together in a large serving bowl. Drizzle with oil and season with salt and pepper.
4
Divide salmon, watercress salad and slaw among 4 serving plates. Serve with lemon wedges on the side.
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