Beetroot-marinated salmon with radish salad

30 minutes


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


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