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.