Recipe: Crispy skin salmon with beetroot and dill puree

Creamy, rich salmon fillets take me back to my time in Tasmania. My sister lived there for a number of years and we used to go down as a family and spend a few weeks with her at a time. My Mum knew this little store not too far from where we were staying, that always had access to high quality fillets perfect for afternoons around the barbeque. Gosh they were some great times!

This dish is perfect for those balmy Sunday afternoon lunches at home, and achieving that crisp skin is made even easier with a hot BBQ at hand! If you are camping or wanting to avoid cooking and blending the beetroot, simply substitute with some fresh, prepared beetroot from your produce department or grocer or some store bought aioli!

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Recipe: Crispy skin salmon with beetroot and dill puree

Prep time:  1 hour 30 mins

Cook time:  10 mins

Total time:  1 hour 40 mins

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!

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