Beetroot Salmon with Potato Salad and Cucumber Pickle Recipe

Marinated overnight in grated beetroot, ginger and mustard seeds, these delicious salmon steaks take on all those bold flavours and are given a wonderful purple tinge from the beetroot. Served together with pickled cucumber and a creamy potato salad, this Scandi-inspired dish makes a wonderful, light summer supper.
Serves 2 - 5 mins to prepare and 20 mins to cook, plus marinating - 546 calories / serving - Freezable


2 skin-on salmon fillets
1 beetroot, grated
1cm (1/2in) piece ginger, grated
1 tsp mustard seeds
2 tbsp chopped dill
1 lemon, zested and juiced
1 tbsp olive oil

For the potatoes
400g (13oz) new potatoes
2 tbsp half-fat crème fraîche
2 tsp creamed horseradish

For the pickle
100g (3 1/2oz) cucumber, chopped
2 tsp white wine vinegar
1 tsp sugar

Put the salmon in a sealable food bag. Add the beetroot, ginger, mustard seeds, half the dill, the lemon zest and juice and 1 tsp olive oil. Chill for at least 3 hours, or overnight.

Cook the potatoes in a pan of boiling, salted water for 15 minutes, or until tender. Drain and cool under cold water. Once cool, toss with the crème fraîche and horseradish. Season.
In a bowl, mix the cucumber, vinegar, remaining dill, sugar and a pinch of salt.
Heat the remaining oil in a frying pan over a medium heat. Cook the salmon, skin-side down for 3-4 minutes, then turn and cook for a further 2-3 minutes. Serve with the potato salad and cucumber pickle.

Freezing and defrosting guidelines

Only the salmon is suitable for freezing and only if it has not been frozen before. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating.
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