Photo: Caroline Attwood
Mustard salmon & veg bake with horseradish sauce
10 ingredients
10 min + 30 min
Serves 4
openrecipes
A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce
Estimated Nutrition (whole recipe, rough)
417
Calories
22g
Protein
27g
Fat
20g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parsnip | 1/2 cup (78g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Beetroot | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 parsnips , sliced lengthways
- 4 small raw beetroot , thickly sliced
- 6 carrots , sliced lengthways
- 2 tbsp olive oil
- 4 x 125g/4½oz pieces salmon with skin
- 2 tbsp grainy mustard
- 2 tbsp hot horseradish
- 150ml crème fraîche
- 1 tbsp cider vinegar
- 1 tbsp chopped dill
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes