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Beetroot Salmon with Coleslaw

Beetroot Salmon with Coleslaw

This Beetroot Salmon with Coleslaw recipe is as visually stunning as it is delicious. The celebrity of the dish is the succulent Oshēn Salmon fillet, which is cooked to perfection and served atop a bed of vibrant, earthy beetroot. The dish is accompanied by a crisp and refreshing coleslaw, a blend of shredded cabbage, carrots, and onion that's dressed in a tangy, creamy sauce. With its bright colors and contrasting textures, the coleslaw provides the perfect complement to the rich and flavorful Salmon and the sweet, earthy beetroot.
From the first bite, you'll be transported to a world of exotic flavors and vibrant, refreshing tastes.

Meal Type: Lunch or Dinner
Cooking Time: 35 Minutes
Yields: 4 portions


For the Beetroot Salmon
1 lb. Oshēn Salmon Fillets
2 medium-sized beetroots, peeled and grated
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
Salt to taste
Pepper to taste

For the Coleslaw
1/2 small green cabbage, shredded
1 small carrot, grated
1/2 small red onion, thinly sliced
2 tablespoons mayonnaise (can use low-fat or dairy-free version)
2 tablespoons Greek yogurt (can use low-fat or dairy-free version)
1 tablespoon apple cider vinegar
Salt to taste
Pepper to taste
2 tablespoons fresh parsley, chopped

1. Preheat the oven to 400°F.
2. Start by seasoning the Salmon fillets. In a small bowl, whisk together the olive oil, honey, Dijon mustard, salt, and black pepper. Brush the mixture over the Salmon fillets.
3. Place the grated beetroot on a baking sheet and place the Salmon fillets on top, skinside down. Bake in the oven for 10-15 minutes, or until the Salmon is cooked through and the beetroot is tender and fragrant.
4. While the Salmon is cooking, prepare the coleslaw. In a large bowl, combine the shredded cabbage, grated carrot, parsley, and sliced red onion.
5. In a separate small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, salt, and black pepper.
6. Pour the dressing over the cabbage mixture and toss to coat.
7. Once the Salmon is done, remove it from the oven and serve it with the beetroot and coleslaw on the side.

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