Recipe: Crispy skin salmon with beetroot and dill puree
Author: 
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
  1. Preheat oven to 175 degrees celsius
  2. Drizzle beetroot with 1 tsp olive oil
  3. Wrap each beet individually in foil
  4. Place on a tray and cook for 1 hour
  5. Remove from oven, allow to cool
  6. Peel skin and roughly chop
  7. Place all ingredients; ½ cup olive oil, dill, garlic, vinegar and beetroot into a kitchen whizz and blend into a textured puree
  8. Season as required
Crispy Skin Salmon
  1. Place salmon, skin side up, on a plate. Drizzle with olive oil and rub salt in
  2. Heat large, non-stick fry pan
  3. Once pan is hot, place salmon skin side down and cook for 4 minutes or until skin is crispy
  4. Turn fillets and cook for a further 4 minutes or until desired
Watercress Green Pea Salad
  1. For the dressing, combine the lemon juice and olive oil. Season with salt and pepper
  2. 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.
  3. 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/