CRISPY SALMON WITH ROASTED BEET­ROOT & TARTARE SAUCE

Weight Watchers Magazine (Australia) - - Nutrition -

Smart­points VALUE PER SERVE 11 SERVES 4 PREP 15 mins COOK­ING TIME 20 mins

600g beet­root, peeled, cut into wedges 300g baby red pota­toes, halved length­ways 3 gar­lic cloves, un­peeled 1 tsp olive oil 1 cup (280g) fat-free Greek-style nat­u­ral yo­ghurt 1 es­chal­lot, finely chopped 1 tbs baby ca­pers, finely chopped 2 tsp finely chopped fresh dill 4 x 150g salmon fil­lets, skin on

1 Set Philips Air­fryer to 200°C. Place beet­root, potato, gar­lic and oil in a bowl. Sea­son. Place in Air­fryer bas­ket. Insert bas­ket and set timer to 15 min­utes. 2 Mean­while, com­bine yo­ghurt, es­chal­lot, ca­pers and dill in a bowl. Sea­son. 3 Sea­son salmon. Set roasted gar­lic aside. Re­duce heat to 180°C. Place salmon, skin-side up, on sep­a­rat­ing grill and ar­range grill over roasted veg­eta­bles. Set timer for 5 min­utes (for medium rare). Mean­while, squeeze gar­lic flesh from skins and mash into a paste. Stir through tartare sauce. Serve salmon with roasted veg­eta­bles and tartare sauce.

SERVE WITH 0 Smart­points value steamed green beans and lemon wedges.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.