beetroot marinated salmon with dill pickled rice salad

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Beetroot marinated salmon with dill pickled rice salad

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Looking for a Mother’s Day lunch recipe, or something special to put on the table this spring? Try our herby beetroot-marinated salmon – it’s a colourful, simple dish that’s ready in less than 30 minutes.

Ingredients

4 organic skin-on salmon fillets

200g wild and basmati rice, rinsed

1 red onion, sliced

Juice 1 lemon

50g dill pickles, chopped

1/2 x 25g pack fresh dill, roughly chopped

1 whole raw chioggia (candy-striped) beetroot, cut into matchsticks

2 tbsp extra-virgin olive oil

Light olive oil for frying

Fresh salad leaves to serve (optional)

Crème fraîche to serve

2 whole beetroot, grated

1 tbsp freshly grated horseradish

Zest and juice 1 lemon, plus extra zest and juice to serve

1/2 x 25g pack fresh dill, chopped

1 tbsp dijon mustard

3 tbsp extra-virgin olive oil

Freshly milled black pepper

Directions

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Beetroot marinated salmon with dill pickled rice salad

Ingredients

Directions

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