- 1½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 4 salmon fillets
- 2 raw beetroot, about 250g, peeled and coarsely grated
A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 175g celeriac, peeled and coarsely grated
The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…
- 2 carrots, about 175g, coarsely grated
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp cider vinegar
- 2 tbsp mixed seeds, toasted
- 2 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 4 tbsp soured cream
Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Season the salmon fillets and put them on the tray, skin-side down. Drizzle the tops with a little oil and cook for 10-12 mins.
Meanwhile, in a bowl, combine the beetroot, celeriac, carrots, vinegar, remaining oil, the seeds and some seasoning. Spoon the pesto and soured cream into a small bowl, mix, then season. Serve the salmon fillets with the crunchy slaw and pesto sauce.