Beetroot-marinated salmon with radish salad
by Adam Gray
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Ingredients
Metric
Imperial
Beetroot-marinated salmon
- 500g of salmon fillet, (in one piece) pin-boned, skin-on
- 300ml of beetroot juice
- 5g of fennel seeds
- 5g of cracked black pepper
- 5g of flaky sea salt
Radish salad
- 12 French breakfast radishes
- 1 mouli, small
- 1 tsp chives, finely chopped
- 50ml of rapeseed oil
- salt
- ground white pepper
SAVE RECIPE
Method
1
Place the piece of salmon into a suitable, sealable container, skin-side facing up
2
Mix all the other ingredients together and pour over the salmon. Seal the container with either cling film or a lid and marinade for 24 hours
3
Remove the salmon from the marinade and pat dry with kitchen paper. Slice with a sharp knife into 3mm width slices and set aside until ready to serve
4
Remove the stalks from the breakfast radishes with a small sharp knife and wash under cold water
5
Slice the breakfast radishes into strips with a sharp knife and place in a mixing bowl. Peel the outer skin from the mouli with a peeler
6
Still using the peeler, peel thin strips from the mouli and add to the bowl with the sliced breakfast radishes
7
Add the chopped chives to the radishes and season with salt and ground white pepper.
Finally, mix the rapeseed oil with the radishes
8
To serve, place slices of the marinated salmon in the centre of each plate. Arrange the radish salad on top, drizzle with a little more rapeseed oil and serve
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