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Beetroot roasted salmon
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½ tsp caraway seeds, crushed
50g unsalted butter
1 tbsp nonpareille capers, drained
1 unwaxed lemon, zested and cut into wedges
500g No.1 Scottish Prime Fillet of Salmon, skin removed
2 raw beetroots, scrubbed and thinly sliced
½ x 20g pack dill, chopped
1. Preheat the oven to 170°C, gas mark 3. Toast the caraway seeds in a small pan over a medium heat for 1 minute, then add the butter. Once melted, add the capers and lemon zest; season and remove from the heat.
2. Sit the salmon in a small roasting tin and season. Pour over
½ the caraway butter. Starting from one side, top the salmon with the beetroot slices, overlapping slightly, to give the effect of scales. Pour over the remaining butter. Roast for 20 minutes, basting with butter from the tin halfway, until the fish is cooked through and opaque and flakes easily at the point of a knife. Scatter over the dill and serve with the lemon wedges.
Typical values per serving:
This recipe was first published in October 2021.