Spiced Mackerel On Toast With Beetroot Salsa
This vibrant beetroot and apple salsa pairs beautifully with flavorful grilled mackerel on a bed of crispy bread, creating a delicious and satisfying meal. The combination of earthy beetroot, sweet apple, and aromatic spices makes each bite a burst of fresh flavors. The mackerel, seasoned with curry powder, adds a delicious smoky element that complements the salsa perfectly. Enjoy this dish as a delightful and nutritious meal for any occasion.
— Constant Cookbook
Ingredients
- 250g pack beetroot (not in vinegar), diced
- 1 eating apple , cut into wedges then thinly sliced
- 1 small red onion , finely sliced
- juice ½ lemon
- 1 tbsp olive oil , plus extra for drizzling
- 1 tsp cumin seeds
- small bunch coriander , leaves roughly chopped
- 4 mackerel fillets, halved widthways
- 1 tsp curry powder
- 4 slices sourdough bread or ciabatta
Instructions
- Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.
- Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won’t need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.
Cook Time
5M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 471 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 35 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 0.97 milligram of sodium
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