Beetroot-marinated salmon with dill pickled rice salad
- September 2017
- Serves 6
- Hands-on time 30 min
Looking for a Mother’s Day lunch recipe, or something special to put on the table this spring? Try our herby beetroot-marinated salmon – it’s a colourful, simple dish that’s ready in less than 30 minutes.
Alternatively, how about this beetroot and parsnip rösti topped with smoked salmon?
- 37.1g (6.2g saturated)
- 49g (9.7g sugars)
- 4 organic skin-on salmon fillets
- 200g wild and basmati rice, rinsed
- 1 red onion, sliced
- Juice 1 lemon
- 50g dill pickles, chopped
- 1/2 x 25g pack fresh dill, roughly chopped
- 1 whole raw chioggia (candy-striped) beetroot, cut into matchsticks
- 2 tbsp extra-virgin olive oil
- Light olive oil for frying
- Fresh salad leaves to serve (optional)
- Crème fraîche to serve
For the marinade
- 2 whole beetroot, grated
- 1 tbsp freshly grated horseradish
- Zest and juice 1 lemon, plus extra zest and juice to serve
- 1/2 x 25g pack fresh dill, chopped
- 1 tbsp dijon mustard
- 3 tbsp extra-virgin olive oil
- Freshly milled black pepper
- Put all the marinade ingredients in a bowl and mix well, then spoon half into a large food bag with the salmon fillets. Turn to coat, then set aside in the fridge to marinate for 1 hour (or overnight if you like – see Make Ahead). Cover and chill the rest of the marinade to serve with the salmon.
- Boil the rice in 400ml water for 12-15 minutes until cooked but still with some bite. Drain, then rinse under cold running water to cool completely. Meanwhile, put the onion in a bowl with the lemon juice and a good pinch of salt and set aside for a few minutes.
- Mix the cold rice with the dill pickles, fresh dill, beetroot matchsticks, extra-virgin olive oil and red onion. Taste and season.
- Heat a frying pan with a little oil, then fry the salmon, skin-side down, for 3-4 minutes until the skin is crisp. Carefully turn and cook for a minute more or until cooked to your liking.
- Serve the salmon with the rice salad, leaves (if using) and the rest of the marinade along with a dollop of crème fraîche and extra lemon zest and juice.
If you can’t find candy-striped (chioggia) beetroot for the salad, use the regular fresh stuff, or vacuum-packed cooked or pickled beetroot.
Marinate the salmon fillets the day before. The flavour and colour will intensify the longer they’re left. Keep any leftover rice chilled and eat within 2 days.
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