Beetroot-marinated salmon with dill pickled rice salad

Beetroot-marinated salmon with dill pickled rice salad
  • Serves icon Serves 6
  • Time icon Hands-on time 30 min

Enjoy succulent, vibrant beetroot-marinated salmon alongside a hearty, flavoursome salad of rice, dill, dill pickles and more beetroot. Ready in less than 30 minutes – this recipe is midweek dinner perfection.

Nutrition: per serving

Calories
696kcals
Fat
37.1g (6.2g saturated)
Protein
38.7g
Carbohydrates
49g (9.7g sugars)
Fibre
5.6g
Salt
0.8g
Calories
696kcals
Fat
37.1g (6.2g saturated)
Protein
38.7g
Carbohydrates
49g (9.7g sugars)
Fibre
5.6g
Salt
0.8g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. Mix the cold rice with the dill pickles, fresh dill, beetroot matchsticks, extra-virgin olive oil and red onion. Taste and season.
  4. 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.
  5. 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.

delicious. tips

  1. If you can’t find candy-striped (chioggia) beetroot for the salad, use the regular fresh stuff, or vacuum-packed cooked or pickled beetroot.

  2. 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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