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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


  • 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.


  • 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
  • 2 tablespoons hot mustard
  • 1 tablespoon maple syrup
  • 4 x 5 oz salmon fillets (4 x 140g)
  • olive oil


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.