zoom Beetroot roast salmon with lemon and dill cucumber

    Save to your scrapbook

    Beetroot roast salmon with lemon and dill cucumber

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Beetroot roast salmon with lemon and dill cucumber

    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
    1 cucumber
    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.

    Your recipe note

    Edit your recipe note

    Cook's tip

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


    Average user rating

    0 stars