Beetroot Marinated Salmon With Horseradish Cream Recipe
- Serves 4
- 30 mins to prepare and 15 mins to cook, plus 1 hr marinating
- 634 calories / serving
Ingredients
- 1 large beetroot (about 120g), peeled
- 30g fresh dill, roughly chopped
- 500g boneless salmon half side
- 500g miniature potatoes
- 1 tbsp. olive oil
- 200g reduced-fat crème fraîche
- 3 tbsp. creamed horseradish sauce
- 1 lemon, zested
- 20g salted butter
- 100g butterhead salad
- 1 avocado, stoned, peeled and cubed
- 1 tbsp. French-style dressing
Directions
- Grate the beetroot and combine it with half of the dill in a bowl. Lay the salmon skin side down on a baking tray lined with baking paper. Set aside for 30 minutes to an hour to marinade the salmon in the beetroot mixture.
- Preheat the oven to gas 6, 200 degrees Celsius, fan 180 degrees Celsius. Bring a large saucepan of water to a boil, then add the potatoes and cook for 15 minutes, or until pricked with a knife, till soft.
- Remove and discard the beetroot mixture from the fish. Drizzle the olive oil over the salmon and bake for 15 minutes, or until it is just cooked through.
- Meanwhile, combine the crème fraîche, horseradish sauce, and lemon zest in a small bowl.
- Drain the potatoes once they've been cooked and let them steam dry for 1 minute. Toss the potatoes with the butter and most of the saved dill in a serving bowl to coat.
- Combine the butterhead salad, avocado, and French-style dressing in a mixing bowl.
- Serve the salmon with the horseradish cream, potatoes, and salad, garnished with the remaining dill.