Delectable Silky Salmon with a Wholegrain & Dijon Mustard Crust accompanied by Beautiful Hasselback Roasted Thyme Potato & Fresh Beetroot Yogurt Side Salad with Peppery Rocket Leaves.

 

  

Salmon Marinade: 1 heaped tsp Honey (from treats on simple start), 2 tsp Wholegrain Mustard, 1 tsp Dijon Mustard, 2 tsp Rice Wine Vinegar, Dash Soy Sauce, Pinch of Red Chilli Flakes. Mix well & marinade Salmon Fillets for as long as you can 20mins at least. Meanwhile prepare your Potato, Cut slices down the Potato taking care not to cut the whole way down, stop just short of the end (I put a wooden spoon down alongside with the handle beside the potato so when the knife hits the spoon handle it stops there & doesn’t cut through) Gently lightly fan out Potato Slices (they will fan out more in the oven) Spray well with oil, season with Salt & Pepper & place some thyme between some slices (this helps to fan it out too) Roast on a baking tray covered with foil & sprayed for approx 45mins to an hour at 200c until brown & cooked through. Beetroot: Peel & Chop a fresh Beetroot (wear gloves it stains!) and place in the oven in an ovenproof dish for 1hr or until cooked through, allow to cool for 5mins & dice finely. Mix it with a few tbsps natural low fat yogurt, a good squeeze lemon juice, a sprinke of ground cumin & salt & pepper. Place the Salmon in an ovenproof dish & spread the remaining mustard marinade over the top, bake in the oven for the last 18mins of the cooking time. Serve with Rocket Leaves & Enjoy! Free on Simple Start, 1pp on F&H & approx 10pps if pointing (depending on weight of potato & salmon)

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