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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.

Tips

Substitute salmon fillets for salmon steaks, if desired.
This recipe is gluten free.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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
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