Name: Mustard salmon & veg bake with horseradish sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 4 parsnips sliced lengthways; 4 small raw beetroot thickly sliced; 6 carrots sliced lengthways; 2 tbsp olive oil; 4 x 125g/4&#189oz pieces salmon with skin; 2 tbsp grainy mustard; 2 tbsp hot horseradish; 150ml crème fraîche; 1 tbsp cider vinegar; 1 tbsp chopped dill

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Mustard salmon & veg bake with horseradish sauce

Mustard salmon & veg bake with horseradish sauce

Jennifer Joyce

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.1 out of 5.12 ratingsRate

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A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce

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Ingredients

Nutrition

Units:

MetricUS

4 parsnips

sliced lengthways
4 small raw beetroot

thickly sliced
6 carrots

sliced lengthways
2 tbsp olive oil
4 x 125g/4½oz pieces salmon

with skin
2 tbsp grainy mustard
2 tbsp hot horseradish
150ml crème fraîche
1 tbsp cider vinegar
1 tbsp chopped dill

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Nutrition: per serving

kcal587
fat38g
saturates14g
carbs31g
sugars22g
fibre11g
protein30g
salt0.8g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Toss all the vegetables with the oil and season well. Spread in a single layer on 2 baking trays (or 1 very large tray) and roast for 30 mins.
step 2

Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.
step 3

In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.

Recipe from Good Food magazine, October 2012

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A star rating of 4.1 out of 5.12 ratings

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