Beetroot & Lime Marinaded Salmon

A light and refreshing dinner for the summer, with Baxters Beetroot adding a fantastic pink colour to the salmon.

Difficulty Medium
Time 1 hour
Serves 4
Diet Gluten Free
  • 4 salmon fillets

    1 jar of Baxters Shredded Beetroot

    30g ginger

    3 limes, squeezed

    50g coriander

    40ml olive oil


    Black pepper

    ½ small white cabbage, finely shredded

    1 carrot, finely julienne

    1 red onion, finely sliced

    1 red pepper, finely julienne

    1 bunch spring onions, finely sliced

    30g sesame seeds

    20g sesame oil

    100g thick yoghurt

Shredded Beetroot
Shredded Beetroot
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Drain the Baxters Shredded Beetroot.

For the marinade, add 200g of beetroot, ginger, the juice of two limes, coriander and olive oil into a food processor.

Blitz the ingredients into a smooth paste.

Place the salmon fillets into a food bag, adding the marinade, then leave to marinate for at least 30 minutes.

For the slaw, in a bowl mix the prepared cabbage, red pepper, red onion, spring onion, carrot and the remaining beetroot.

Squeeze over the juice from the remaining lime, adding the sesame oil and sesame seeds, mixing well and seasoning to taste.

For the yoghurt dressing, blitz the yoghurt and chopped coriander in the food processor.

Remove the salmon from the food bag, pan frying for 3 minutes on each side, over a medium heat.

Divide the slaw between four serving plates, top with the baked salmon and drizzle over the coriander yoghurt.

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