Beetroot-marinated salmon with radish salad

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

Ingredients

Metric

Imperial

Beetroot-marinated salmon

Radish salad

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
First published in 2015

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

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