Beetroot and Gin Salmon Salad with a Mixed Beans, Feta Cheese and a Dill and Horseradish Dressing

Its official, beetroot makes everything beautiful! Now I’m not the biggest fan of overpowering beetroot flavour, but a subtle hint of it can really boost your meal, and something that bright and vibrant as this has to taste good right!? Considering that I would always discard beetroot in a salad, I love it in chocolate cake, houmous and now salmon – so in my eyes, it officially rocks!

xx 058

Serves 2

  • 1 tbsp pureed beetroot
  • 2 tsp gin
  • ½ tsp lemon zest
  • 2 x 150g salmon fillets

For the salad

  • 100g mixed salad beans – cooked according to the pack instructions
  • 115g samphire – fried for 3-4 minutes with a small nob of butter
  • 70g feta cheese – roughly chopped
  • ½ small red onion – finely sliced
  • Mixed Leaves

For the dressing

  • 1 tso grated horseradish
  • Juice ½ lemon
  • 30g cucumber
  • 1 Sprig dill
  • 1 sprig tarragon
  • 1 tsp real mayonnaise
  • 2 tbsp extra virgin olive oil

Mix together the puree, lemon zest and gin and cover the salmon filets

Leave to marinate for at least 20 minutes

Pre-heat the oven to 180’C

Place the salmon filets in an ovenproof dish and roast for 15-20 minutes until cooked.

Whiz together all the ingredients for the dressing.

Toss together all the ingredients for the salad, top with the salmon and drizzle over the dressing.

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