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mustard maple salmon & beetkraut

August 1, 2019 by Lovoni +

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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.

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mustard maple salmon & beetkraut
mustard maple salmon & beetkraut

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
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mustard maple salmon & beetkraut

Beet & salmon are friends & the flavors of each complement the other. They really are quite the perfect union.
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Course: Main Course
Cuisine: Nordic Scandinavian
Author: Lovoni

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.
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Filed Under: Fast & Fresh, featured, Fish & Seafood, salmon Tagged With: beetkraut, mustard salmon, panfried salmon

Comments

  1. Oly F says

    April 11, 2021 at 4:44 pm

    Absolutely delicious. Served it with some crushed new potatoes with capers and olive oil

    • Lovoni says

      April 12, 2021 at 3:41 pm

      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.

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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