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Grilled salmon and roast beetroot salad with spiced balsamic glaze

Prepare with Fresh Salmon Fillets
80 min
Preparation
advanced
Difficulty
Grilled salmon and roast beetroot salad with spiced balsamic glaze

Preparation

  1. Mix all of the Roast Beetroot ingredients into a bowl.
  2. Line a baking tray with greaseproof paper and place the marinaded beetroot onto the tray. Cover the tray with foil and cook in a preheated oven (180°c fan) for 35 minutes.
  3. Remove the foil and add the salmon portions (don’t forget to season them). Cook for a further 25 minutes or until both the salmon and beetroot are cooked.
  4. Remove the beetroot from the tray and tumble with a little extra olive oil.
  5. Divide the beetroot between the plates. Drizzle the watercress with a little olive oil and place on top of the beetroot.
  6. Sit the cooked salmon on top of the watercress and drizzle with the balsamic glaze.

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