Beetroot Cured Salmon
Our Baxters Beetroot cured salmon makes a stunning dish to serve at a dinner party.
Main
Beetroot & Lime Marinaded Salmon
A light and refreshing dinner for the summer, with Baxters Beetroot adding a fantastic pink colour to the salmon.
Difficulty
Medium
Time
1 hour
Serves
4
Diet
Gluten Free
Ingredients
4 salmon fillets
1 jar of Baxters Shredded Beetroot
30g ginger
3 limes, squeezed
50g coriander
40ml olive oil
Salt
Black pepper
½ small white cabbage, finely shredded
1 carrot, finely julienne
1 red onion, finely sliced
1 red pepper, finely julienne
1 bunch spring onions, finely sliced
30g sesame seeds
20g sesame oil
100g thick yoghurt
Preparation
Drain the Baxters Shredded Beetroot.
For the marinade, add 200g of beetroot, ginger, the juice of two limes, coriander and olive oil into a food processor.
Blitz the ingredients into a smooth paste.
Place the salmon fillets into a food bag, adding the marinade, then leave to marinate for at least 30 minutes.
For the slaw, in a bowl mix the prepared cabbage, red pepper, red onion, spring onion, carrot and the remaining beetroot.
Squeeze over the juice from the remaining lime, adding the sesame oil and sesame seeds, mixing well and seasoning to taste.
For the yoghurt dressing, blitz the yoghurt and chopped coriander in the food processor.
Remove the salmon from the food bag, pan frying for 3 minutes on each side, over a medium heat.
Divide the slaw between four serving plates, top with the baked salmon and drizzle over the coriander yoghurt.
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