Mustard salmon & veg bake with horseradish sauce

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• Caz43

  10 October 2012

  Caz43 commented on this recipe

  Is that picture upside down?

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• foodie

  10 October 2012

  foodie rated and commented on this recipe

  

  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.

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• AllieB

  11 October 2012

  AllieB rated and commented on this recipe

  

  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.

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• Julie Smith

  16 October 2012

  Julie Smith rated and commented on this recipe

  

  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)!

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• Steph

  16 October 2012

  Steph rated and commented on this recipe

  

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

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• mi4ence

  21 October 2012

  mi4ence rated and commented on this recipe

  

  Awsome taste, even if you bake different vegs.

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• myrecipes

  22 October 2012

  myrecipes rated and commented on this recipe

  

  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.

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• Frantic Flapjack

  25 October 2012

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• Frantic Flapjack

  25 October 2012

  Frantic Flapjack commented on this recipe

  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.

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• Delia, I 'ain't!

  30 December 2012

  Delia, I 'ain't! rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

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

PER SERVING

587 kcalories, protein 30g, carbohydrate 31g, fat 38 g, saturated fat 14g, fibre 11g, sugar 22g, salt 0.8 g

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