Mustard Maple Salmon & Beetkraut – salmon that’s simply cooked in a hot pan, slathered with a mustard maple sauce & served with an apple cider vinegar, dill, mustard & maple syrup infused beet & red cabbage salad or beetkraut as I’ve called it.
Jump to Recipe
Beet spirals looking like jewel noodles. If you don’t have a spiralizer then use a julienne peeler or a coarse grater.
Tossed with red cabbage & a vinegary dressing to produce a quick kraut.
Serve the salmon atop of the beetkraut or flake the salmon & toss it through the kraut making an easy salmon salad. This is great for a packed lunch or a dinner on the couch with bowl in one hand fork in the other. Or wine glass. I serve Mustard Maple Salmon & Beetkraut with a dry rosé or an aged Riesling if you’re luck enough to locate one. Cheers, Lovoni
More salmon recipes for you:
- Grilled Maple Rye Salmon
- Blackened Salmon with Orange Almond Butter
- Chipotle Salmon, Corn & Avocado Chopped Salad
mustard maple salmon & beetkraut
Equipment
- Beet & salmon are friends & the flavors of each complement each other beautifully. Both have quite robust flavors & can handle bold flavors or hot mustard, vinegar, dill, horseradish & such. Serve the salmon on a bed of the beetkraut or flake the salmon & toss it through the kraut.
Ingredients
BEETKRAUT
- 1 medium beet trimmed & peeled (beetroot)
- 3 tablespoons cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 2 teaspoons hot mustard
- 1 garlic clove, crushed
- sea salt & freshly ground pepper
- 2 cups thinly shredded red cabbage
- 1/2 medium red onion, peeled & sliced into very thin wedges
- 1/4 cup coarsely chopped fresh dill
MUSTARD MAPLE SALMON
- 2 tablespoons hot mustard
- 1 tablespoon maple syrup
- 4 x 5 oz salmon fillets (4 x 140g)
- olive oil
Instructions
To make the beetkraut:
- Grate the beet using a course grater or, like I did, use a spiralizer to create long strands of beet; set aside.
- Whisk vinegar, oil, syrup, mustard, garlic, salt & pepper in a medium bowl. Add cabbage, onion & dill; toss to combine.
To make the salmon:
- Combine mustard & syrup in a small bowl. Pat salmon dry using a paper towel. Remove any pin bones with tweezers.
- Heat a large non-stick pan to medium. Brush salmon with a little olive oil & sprinkle with salt & pepper. Cook, skin side down, for 5 minutes or until skin is crisp & salmon is partially cooked. Brush with mustard mixture. Flip salmon & cook, skin side up, for 2 to 3 minutes, depending on thickness of salmon or until salmon is just cooked; do not overcook. Flake a little bit with a fork to check for doneness.
- Add beet to cabbage mixture & toss gently to combine; divide between individual plates. Serve with salmon on top.
You may also like
Showcasing summer's bounty - Chipotle, Salmon, Corn & Avocado Chopped Salad ...
Salmon fillets coated in a fresh thyme, oregano spice rub, cooked until perfect ...
Quick and easy to make, Creamy Lemon Herb Caper Salmon is perfect for a midweek ...
Really you could use any fish with Basil Salmon with Tomato Dressing. Halibut, c...
When you're looking for an easy way to get more veggies into your diet, Asian cu...
A reassuringly simple, Mediterranean-inspired recipe that is perfect for a weekn...
Absolutely delicious. Served it with some crushed new potatoes with capers and olive oil
Thank you for your nice comment. I’m so please you enjoyed it and I love the addition of new potatoes with capers. Sounds so delicious.