zoom Beetroot roast salmon with lemon and dill cucumber
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    Beetroot roast salmon with lemon and dill cucumber

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    Beetroot roast salmon with lemon and dill cucumber

    Prepare: 3 hours
    Cook: 20 minutes

    Serves: 2 - 3

    Ingredients

    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
    1 cucumber
    ½ tsp caster sugar
    1 tsp yellow mustard seeds
    Juice of 1 lemon
    1 tsp olive oil
    1 tbsp fresh dill

    Method

    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.

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    Cook's tip

    Perfect with horseradish mash or served on blinis with soured cream.

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