Recipe: Crispy skin salmon with beetroot and dill puree
Author: Tom Carr
Recipe type: Lunch, Dinner
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
Crispy Skin Salmon
4 individual salmon fillets, skin on (approx 200g each)
2 tbsp olive oil
1 tsp sea salt
Beetroot Puree
3 beetroot, trimmed
1 tsp oil (used to drizzle prior to cooking)
¼ cup olive oil
1 tablespoon red wine vinegar
3 tsp fresh chopped dill
2 garlic clove, crushed
Salt & pepper to season
Green Pea Salad
1 cup (loose) mint leaves, sliced
2 cup snow peas, sliced
1 cup fresh green peas
2 ½ cup watercress
2 tbsp olive oil
1 lemon, juice of
Salt & pepper to season
Instructions
Beetroot Puree
Preheat oven to 175 degrees celsius
Drizzle beetroot with 1 tsp olive oil
Wrap each beet individually in foil
Place on a tray and cook for 1 hour
Remove from oven, allow to cool
Peel skin and roughly chop
Place all ingredients; ½ cup olive oil, dill, garlic, vinegar and beetroot into a kitchen whizz and blend into a textured puree
Season as required
Crispy Skin Salmon
Place salmon, skin side up, on a plate. Drizzle with olive oil and rub salt in
Heat large, non-stick fry pan
Once pan is hot, place salmon skin side down and cook for 4 minutes or until skin is crispy
Turn fillets and cook for a further 4 minutes or until desired
Watercress Green Pea Salad
For the dressing, combine the lemon juice and olive oil. Season with salt and pepper
In a large pan of boiling salted water, cook fresh peas for 5-6 minutes (3 minutes if frozen). Drain and refresh under cold water. Cool completely.
Place the peas in a large bowl with the snow peas, watercress, mint and dressing and toss gently to combine.
To serve
Be as creative as you like! On this occasion, using a silicone spatula, I smeared the puree across the plate and layered with salmon (crispy skin up) and a generous handful of salad!
Recipe by Places We Go at https://placeswego.com/recipe-crispy-skin-salmon-with-beetroot-and-dill-puree/