I saw a lovely photograph of salmon with beetroot on the front of a magazine and it got me thinking. It was an interesting pairing. I decided I would pan roast some sockeye salmon (sockeye can’t be farmed) with parsley and serve it on a bed of beetroot pureed with horseradish. Dinner was deliciously different!
Pre-heat oven to 350 degrees F
2 good sized beetroot – roasted and cut into chunks
1 – 2 tbsp. olive oil seasoned with salt and freshly ground black pepper
4 pieces of salmon
1 tbsp. parsley – finely chopped
1 – 2 tbsp. horseradish (I used Gold’s fresh prepared Horseradish)
Roast the beetroot in their skins for an hour or so until tender, let cool enough so you can remove skin and cut into chunks.
Heat the oil in a pan and when nicely hot add the salmon sprinkled with parsley. Cook for about 4 minutes, then turn over and cook for a further 3 minutes.
Meanwhile, puree the beetroot with the horseradish.
Spoon the beetroot on to a plate and top with salmon.