Mustard salmon & veg bake with horseradish sauce

Mustard salmon & veg bake with horseradish sauce

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(9 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

A rustic fish tray bake with a root vegetable base of parsnips, beetroot and carrot - served with a creamy dill sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
587
protein
30g
carbs
31g
fat
38g
saturates
14g
fibre
11g
sugar
22g
salt
0.8g

Ingredients

  • 4 parsnips, sliced lengthways
  • 4 small raw beetroot, thickly sliced
  • 6 carrots, sliced lengthways
  • 2 tbsp olive oil
  • 4 x 125g/4½oz pieces salmon with skin
  • 2 tbsp grainy mustard
  • 2 tbsp hot horseradish
  • 150ml crème fraîche
  • 1 tbsp cider vinegar
  • 1 tbsp chopped dill

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Method

  1. Heat oven to 200C/180C fan/gas 6. Toss all the vegetables with the oil and season well. Spread in a single layer on 2 baking trays (or 1 very large tray) and roast for 30 mins.
  2. Season the salmon and spread over the mustard. In the final 10 mins of cooking the veg, add the salmon to the trays.
  3. In a small bowl, mix together the horseradish, crème fraîche, vinegar, dill and some seasoning. Serve the salmon with the sauce and veg.

Recipe from Good Food magazine, October 2012

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Comments

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gooseberrycrumble's picture
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Quite nice but increased volume of vegetables and included red onion and pepper as AllieB suggested - thanks. Had to cook vegetables for about an hour. Didn't add mustard or horseradish since not a fan but nice anyway.

Frantic Flapjack's picture
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Just to add to the above comment, I'm not keen on the strong flavour of horseradish so only used a teaspoon rather than the 2 tablespoons suggested.

Frantic Flapjack's picture
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This was really lovely although the veg took twice as long as the recipe suggests. The mustard wasn't at all overpowering and although I had reservations beforehand, the sauce was lovely and went brilliantly with the fish. Will definitely make this again.

clairerussell's picture
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Nice, but I found the sauce and mustard combination a bit too vinegary. However, the combination of the veg (particularly the beetroot) and salmon was lovely. I agree with others, the veg needs slightly longer.

mi4ence's picture
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Awsome taste, even if you bake different vegs.

browste1's picture
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Delicious recipe, I didn't have parsnip, so I used celeriac instead. It works perfectly with the salmon and horseradish. Will definitely make again.

juliesmith71's picture
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This recipe is delicious, so quick and easy to make and tastes wonderful. Also threw in some garlic cloves along with the roasted veg. Yum, will definitely be making again (and again)!

dishymummy's picture
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I have made this about 5 times as the whole family love it. I add a lot more veg and particularly like chestnut mushrooms, red onions and yellow and red peppers. Don't be afraid of the mustard on the top of the salmon as it doesn't taste hot when cooked and the creme fraiche and horseradish sauce is just wonderful. The veg can take up to an hour to cook in the oven but the salmon takes no time so just add the fish when you think the veg are almost cooked.
A big favourite in our house - tasty scrummy and is very healthy.

jillbrain's picture
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Had this tonight. Could only find cooked beet, they worked fine. Worried that the horseradish and mustard flavours might clash, but not at all, delicious. Did give it 40 minutes total because some of my carrots and parsnips were quite chunky.

cburgess25's picture

Is that picture upside down?

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