BEETROOT & FETA SALMON
Beetroot dip and feta cheese are a colourful, easy way to jazz up oven-baked salmon fillets!
Beetroot and feta are stuffed inside the salmon as well as on top, for lots of juicy flavour. If you’re not a fan of beetroot, sundried tomato, capsicum or basil dips will work just as well.
Serve the beetroot and feta salmon on warm couscous mixed with baby spinach for a few extra greens.
Green beans and a refreshing cucumber dill salad are the perfect sides. Finish with a sprinkle of crunchy toasted almonds. Delish!
BEETROOT & FETA SALMON
This vibrant beetroot and feta salmon is delicious served on warm couscous with green beans and a refreshing cucumber salad.
Ingredients
TO SERVE
- 3 Tbsp sliced almonds
- 250 g green beans (8.8oz)
SALMON
- 4 small salmon fillets (approx. 450g / 1lb)
- 6 Tbsp (approx.) chunky beetroot dip
- 100 g feta cheese (3.5oz)
COUSCOUS
- 1 cup wholemeal or regular couscous (190g)
- 1 tsp chicken stock powder dissolved in 1 1/3 cups boiling water (330ml)
- 1 tsp olive oil
- 40 g baby spinach (1.4oz)
CUCUMBER SALAD
- 1/3 cup plain, unsweetened yoghurt (80g)
- 1/2 Tbsp lemon/lime juice
- 1/2 Tbsp olive oil
- 1 tsp wholegrain mustard
- 1 tsp honey
- 1/2 tsp garlic powder
- 1/2 Tbsp finely chopped fresh dill + extra to decorate
- 3/4 telegraph cucumber
- 1/2 small red onion
Instructions
Preheat oven to 180ºC (360ºF) fan bake and line a large oven tray with baking paper.
PREPARE SERVING INGREDIENTS
Heat a small frying pan on medium-high. Toast almonds until golden (1-2 minutes). Transfer to a small bowl and leave to cool. Trim ends off beans and place beans in a microwave-safe dish.
PREPARE SALMON
Place salmon on prepared tray and season with salt and pepper. Cut a slit through the middle of each fillet. Fill with half the beetroot dip and feta. Spread remaining dip on top, and crumble feta over the top. Bake for 12-15 minutes, or until cooked to your liking.
PREPARE COUSCOUS & CUCUMBER SALAD
Meanwhile, combine couscous with hot stock mixture in a heatproof bowl. Cover and leave for 6 minutes.
In a medium-large bowl, whisk yoghurt, lemon/lime juice, oil, mustard, honey and garlic powder together. Stir in dill and season to taste with salt and pepper. Thinly slice cucumber and onion. Add to bowl with dressing; toss to combine. Decorate with extra dill.
Drizzle couscous with oil, season with a little salt and pepper and fluff up with a fork. Roughly chop spinach and stir into couscous.
SERVE
Microwave beans for 1-2 minutes, until tender. Divide couscous between individual serving plates. Top with salmon and serve with cucumber salad and beans. Sprinkle almonds over the salmon and couscous.
Recipe Notes
WINE MATCH: A Pinot Noir or dry Riesling.
GLUTEN-FREE OPTION: Make sure the dip is gluten-free. Swap couscous for 2 x 250g microwave pouches brown rice and quinoa (and skip the stock mixture).
INGREDIENT SWAPS / NOTES: If salmon or fish aren’t your thing, try 550g / 1lb 3oz boneless, skinless chicken breasts instead. Not a fan of beetroot or can’t find the dip? Try a chunky sundried tomato, capsicum or basil pesto dip instead - they all work well! Dill is my preference in the cucumber salad, but basil or mint would also work.
STORING AND REHEATING: Salmon, couscous and beans can be stored together and reheated in the microwave. Refrigerate cucumber salad separately and add just before serving. Sprinkle almonds on at the last minute.
2 Comments
Great recipe. I made the suggested changes though and did it with chicken breast and basil dip. I also used cauliflower rice instead of cous cous and frozen beans instead of fresh. It was well received by all. We all look forward to your recipes and they certainly beat the meat and 3 vege that used to be our staple meals.
Thank you Chris! Glad to hear the changes all worked well for you! 🙂