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Lemon maple salmon with beetroot and fennel slaw recipe
Lemon maple salmon with beetroot and fennel slaw recipe
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Prep Time:
90 minutes
Cook Time:
5 minutes
Total Time:
95 minutes
Grilled salmon with tangy lemon maple marinade, served with crispy slaw for a delicious weeknight meal.
Ingredients:
  • 4 Salmon Skin On Fillets
  • 1 lemon
  • 36.40 gm extra virgin olive oil
  • 27.00 gm maple syrup
  • 20.00 ml fresh lemon thyme leaves
  • 11.80 gm Dijon mustard
  • 1 tsp horseradish cream
  • 1 garlic clove, crushed
  • 1 orange
  • 130g (1/2 cup) Greek-style yoghurt
  • 13.60 gm maple syrup
  • 2 tsp poppyseeds
  • 1 bunch beetroot, bulbs trimmed, peeled, grated
  • 2 baby fennel bulbs, thinly sliced on a mandolin
  • 1 cup combined fresh mint leaves and dill sprigs
Instructions:
  • Prepare the marinade by cutting a lemon in half. Slice 4 thin slices from 1 half and juice the other half. Combine olive oil, maple syrup, fresh thyme, Dijon mustard, prepared horseradish, minced garlic, and 1 tablespoon of lemon juice in a bowl. Season to taste with salt and pepper.
  • Place the salmon in a glass or ceramic dish and cover it with the marinade. Ensure the salmon is well coated and then arrange the lemon slices on top. Let it marinate at room temperature for 1 hour.
  • Grate the orange rind finely. Peel and segment the orange over a bowl, saving the juice. In a small bowl, mix together yogurt, maple syrup, poppyseeds, 1 tsp of the grated orange rind, and 1 1⁄2 tbs orange juice. Season the dressing. Serve by placing the dressing on serving plates and topping with beetroot, fennel, orange segments, and herbs. Season again before serving.
  • Preheat the barbecue grill on high heat. Take the salmon out of the marinade, gently dry it with a paper towel, then spray it with olive oil and season it. Grill the salmon for 2 minutes on each side for a medium cook or to your desired doneness. Plate the salmon and drizzle with the remaining oil and orange juice before serving.

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