Dill baked salmon with cumin roast veg­etable and sauer­kraut salad

Good Health Choices - - Eat Smart -


½ head broc­coli, cut into small flo­rets

and stalk diced 1cm

¼ head cauliflower, cut into small

flo­rets and stalk diced 1cm

¼ red onion, thinly sliced

¼ tsp salt

½ clove gar­lic, minced

1 tsp finely grated gin­ger

1½ tsp cumin mix (see recipe right) ½ tsp oil, for cook­ing (or use

spray oil)

120g baby sil­ver­beet or

spinach leaves

50g sauer­kraut (we sug­gest Liv­ing

Good­ness Sassy Sauer­kraut)

Zest and juice of ¼ or­ange


250g skin­less salmon fil­let

1½ tsp dill leaves

Juice of ¼ or­ange (re­serve zest first) 1 tsp whole­grain mus­tard


1-2 sprigs dill (op­tional)


1 tsp whole cumin seeds ½ tsp ground cumin ½ tsp ground turmeric

PRE­HEAT oven to 230°C. Line two oven trays (with lips) with bak­ing pa­per.

1. Toss broc­coli, cauliflower, onion, salt, gar­lic, gin­ger, cumin mix and oil to­gether on first pre­pared tray. Sea­son with pep­per and roast for 18-20 min­utes, un­til cooked through. Toss once dur­ing cook­ing.

2. While veg­eta­bles are roast­ing, pat salmon dry with pa­per tow­els and re­move any re­main­ing pin bones.

Cut length­ways into 2 pieces, place on pre­pared tray and sea­son with salt and pep­per. Finely chop dill and com­bine in a small bowl with or­ange juice (re­serve zest first and set aside) and mus­tard and mix well.

3. Evenly spread dill mix­ture over salmon pieces. When veg­eta­bles have about 8 min­utes cook time re­main­ing, bake salmon (on up­per oven rack) for 5-8 min­utes (for medium-rare), or un­til cooked to your lik­ing.

4. Thinly slice baby sil­ver­beet/spinach and place in a medium-sized bowl along with sauer­kraut.

5. Toss cooked veg­eta­bles in bowl with sil­ver­beet/spinach, sauer­kraut and or­ange zest and juice. Sea­son to taste with salt and pep­per.

TO SERVE, spoon cumin roast veg­etable and sauer­kraut salad onto plates. Flake pieces of dill-baked salmon over top. Gar­nish with dill. SERVES 2

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