Beetroot-marinated salmon with radish salad

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Adam Gray's beetroot-marinated salmon recipe is as beautiful as it is flavoursome. The radish salad on top adds a freshness and crunch to the overall dish, while the beetroot juice adds sweetness, colour and a hint of earthiness to the salmon.

First published in 2015




Beetroot-marinated salmon

Radish salad


Place the piece of salmon into a suitable, sealable container, skin-side facing up
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
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
Remove the stalks from the breakfast radishes with a small sharp knife and wash under cold water
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
Still using the peeler, peel thin strips from the mouli and add to the bowl with the sliced breakfast radishes
Add the chopped chives to the radishes and season with salt and ground white pepper. Finally, mix the rapeseed oil with the radishes
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
First published in 2015

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

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