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Prep Time
15 mins
Total Time
30 mins
Serves
4

Ingredients

Beet & Radish Slaw:
2 tbsp
red wine vinegar
30 mL
2 tbsp
olive oil
30 mL
1 tbsp
honey
15 mL
1/2 tsp
salt
2 mL
2 cups
peeled and grated beets
500 mL
1
Granny Smith apple, cut into matchsticks
4
radishes, cut into matchsticks
Salmon Fillets:
1 lb
fresh salmon fillets, skin on (about 4)
500 g
1 tsp
finely grated lemon zest
5 mL
1/2 tsp
salt
2 mL
1 tbsp
olive oil
15 mL
1 tbsp
chopped fresh dill, for garnish
15 mL
2 tbsp
lemon juice, for garnish
30 mL

Method

Step 1
Whisk vinegar, oil, honey and salt in a medium bowl. Add beets, apples and radishes and toss to combine. Let stand for 10 min.
Step 2
Meanwhile, pat salmon with paper towel and season all over with lemon zest and salt. Heat oil in large skillet set over medium heat and pan-fry salmon for 4 to 5 min. per side or until just cooked through and fish starts to flake.
Step 3
Divide Beet and Radish Slaw evenly between 4 plates, top with salmon and garnish with dill and lemon juice.

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Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
Calories:
340
Fat:
21 g
Saturated Fat:
3 g
Carbs:
18 g
Fibre:
3 g
Sugar:
14 g
Cholesterol:
690 mg
Protein:
20 g
Sodium:
690 mg