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Beetroot roast salmon with lemon and dill cucumber
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Prepare: 3 hours
Cook: 20 minutes
Serves: 2 - 3
1 apple, quartered and cored
2 garlic cloves
250ml beetroot juice, plus extra, if needed
450g pack Waitrose & Partners No.1 Wild Alaskan Sockeye Salmon
½ tsp caster sugar
1 tsp yellow mustard seeds
Juice of 1 lemon
1 tsp olive oil
1 tbsp fresh dill
1 Place the apple, garlic and beetroot juice with ½ tsp salt in a blender and whizz until smooth.
2 Place the salmon skin-side down in a ceramic or glass dish that fits it snugly. Pour over the beetroot mixture, adding more beetroot juice if necessary to ensure the salmon is covered. Cover and chill for 3 hours.
3 Meanwhile, halve the cucumber lengthways and scoop out the seeds with a teaspoon. Thinly slice the cucumber diagonally, then toss with the sugar, mustard seeds and ¼ tsp salt. Stir in the lemon juice, cover and place in the fridge until ready to serve.
4 Preheat the oven to 200°C, gas mark 6. Drain the salmon and pat dry, then transfer to a small roasting tin or ovenproof dish. Brush with oil and roast for 18-20 minutes until cooked through.
5 Stir the dill into the cucumber pickle and serve with the roast salmon.
Perfect with horseradish mash or served on blinis with soured cream.
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