Beetroot-marinated salmon with dill pickled rice salad
- September 2017
- Serves 6
- 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.
- Gluten-free recipes
- 37.1g (6.2g saturated)
- 49g (9.7g sugars)
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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