Photo: Caroline Attwood
Mustard crust salmon with beetroot & dill
10 ingredients
20 min + 10 min
Serves 10
openrecipes
Great served on a platter as part of a summer buffet for your guests to help themselves to
Estimated Nutrition (whole recipe, rough)
388
Calories
21g
Protein
32g
Fat
1g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Seed | not in our table | 0 |
| Beetroot | 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
- 5 large salmon fillets , scaled and skin on, about 200g each
- 5 tsp Dijon mustard
- 5 tbsp yellow mustard seeds
- 5 tbsp light olive oil
- 3 x 250 packs cooked beetroot (not in vinegar)
- 1 tbsp white wine vinegar
- fonds from 1 large buch dill
- 100g bag wild rocket
- 2 x 142ml pots soured cream , to serve
- 1 tsp wholegrain or Dijon mustard , to serve
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