Grilled salmon and roast beetroot salad with spiced balsamic glaze
Grilled salmon and roast beetroot salad with spiced balsamic glaze

Lunch

Grilled salmon and roast beetroot salad with spiced balsamic glaze

1 HOUR 20

Cooking

2

Portions

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Subject to store availability

Ingredients

  • Mowi raw salmon – 1 pack
  • Watercress – 1 pack
  • Olive oil – 2 tbsp
  • Roast beetroot (see below recipe)
  • Balsamic glaze (see below recipe)

Roast Beetroot

  • Beetroot peeled or scrubbed clean and cut into wedges – 4-5 large beetroot (around 400g)
  • Honey – 1 tbsp
  • Olive oil – 2 tbsp
  • Salt & pepper – pinch to season
  • Balsamic vinegar – 2 tbsp
  • Chilli flakes – pinch

Balsamic Glaze

  • Balsamic vinegar – 200g
  • Star anise – 1 whole
  • Soy sauce – 30g
  • Honey – 50g

Method: Place all the ingredients into a sauce pan and bring to the boil. Simmer for 10 -12 minutes or until the glaze has thickened slightly  (it will thicken further once cold). Leave to cool before removing star anise. Refrigerate until required.

Grilled salmon and roast beetroot salad with spiced balsamic glaze

Method

  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.
Buy at Buy at Buy at

Subject to store availability

Ingredients

  • Mowi raw salmon – 1 pack
  • Watercress – 1 pack
  • Olive oil – 2 tbsp
  • Roast beetroot (see below recipe)
  • Balsamic glaze (see below recipe)

Roast Beetroot

  • Beetroot peeled or scrubbed clean and cut into wedges – 4-5 large beetroot (around 400g)
  • Honey – 1 tbsp
  • Olive oil – 2 tbsp
  • Salt & pepper – pinch to season
  • Balsamic vinegar – 2 tbsp
  • Chilli flakes – pinch

Balsamic Glaze

  • Balsamic vinegar – 200g
  • Star anise – 1 whole
  • Soy sauce – 30g
  • Honey – 50g

Method: Place all the ingredients into a sauce pan and bring to the boil. Simmer for 10 -12 minutes or until the glaze has thickened slightly  (it will thicken further once cold). Leave to cool before removing star anise. Refrigerate until required.

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