Marinated Fresh Salmon with a Beetroot and Fennel Salad
(Serves 4)
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Fresh salmon: marinade and add to a beetroot and fennel salad | What do I need?
For the marinade
2 red chillies
5g fresh ginger
1½g dill
5g sugar
2g Dijon mustard
5ml olive oil
7ml white wine vinegar
7ml red wine vinegar
Juice of 1 lime
For the salad
320g fresh smoked salmon
20g raw beetroot
65g fennel
35g spring onion
Handful of flat leaf parsley
10ml olive oil
What do I do?
To make the marinade
If you’re pushed for time make the marinade beforehand as it can be refrigerated until you’re ready to use it.
Finely chop the chilli and grate the ginger, on the fine side of the grater. Finely chop the dill.
Mix palm sugar with chilli and ginger and whisk in mustard, olive oil, white wine vinegar, red wine vinegar and lime juice.
Finnish with chopped dill check seasoning and refrigerate until required.
To make the salad
Marinate the smoked salmon in the marinade you have made from the above recipe for up to 2 hours.
To make the salad, peel the beetroot, slice, julienne and wash off in cold water and drain. Keep cold.
Julienne the fennel, finely slice the spring onion and mix with the chopped parsley and olive oil. Refrigerate until required.
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