Baked Salmon with Beetroot and Horseradish Purée, Toasted Almond and Parsley Dressing

Sun, 19 January 2020

Ingredients:

For the salmon:

4 fillets of salmon

Salt and pepper for seasoning

1 teaspoon Chinese 5 spice

 

For the beetroot purée:

4 steamed beetroots

1 teaspoon balsamic vinegar

1 tablespoon creme fraiche.

Salt and pepper for seasoning

Zest of half a lemon

1 teaspoon horseradish sauce

 

For the toasted almond and parsley dressing:

1 shallot finely chopped

1 tablespoon red wine vinegar

1 tablespoon capers

1 large bunch of flat leaf parsley

Approx 1/2 cup of toasted almonds

Olive oil

 

Method:

• Preheat the oven to 200C.
• To make the dressing, place the chopped shallot in a bowl and cover with the red wine vinegar. Leave to stand for 30 mins. Chop parsley, almonds and capers, add to the shallot bowl and mix through. Add a little olive oil and adjust seasoning.
• To make the salmon, place it skin side down on a non stick baking sheet. Season with salt pepper and a sprinkle of the Chinese 5 spice.  Place in the oven for 12/15 mins until cooked through.
• To make the purée, place the steamed beetroot, balsamic vinegar, lemon zest, horseradish sauce and creme fraiche together in a food processor. Season with salt and pepper.  Blitz together until you have a pureed consistency.
• Serve by placing the salmon on a plate skin side down. Dot the beetroot purée around the plate and drizzle with the parsley and toasted almond dressing.  Serve with a crispy side salad or roasted vegetable of your choice.