Seared salmon with beetroot, almonds and radishes Recipe

A colorful dish of seared salmon with beetroot shavings, crunchy almonds and sharp pickled radishes.

  • Preparation
    10mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the fish
  • Salmon steak(s) 150g : 6 whole
  • Olive oil : 30 ml
  • Raw red beetroot : 2 whole
  • Whole almonds : 60 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the vegetables
  • Pink radish(es) : 1 bunch
  • White wine vinegar : 50 ml
  • Caster sugar : 50 g
  • Chive(s) : 0.5 bunch
Method
  • 1. FOR THE SALMON

    Preheat the oven to 180'C.
    Season the salmon with salt and pepper and then sear on all sides in a hot pan. Tranfer to the oven and cook for 5 minutes. Leave the salmon to rest, reserving the pan.

    Cut the beetroot into quarters and using either a peeler or a mandolin, shave into thin slivers. Add to the pan used to cook the salmon and fry with the almonds.

  • 2. FOR THE PICKLED RADISHES

    Wash and quarter the radishes, retaining some of the leaves if possible. Place in a pan with the vinegar, bring to the boil and then remove the heat and leave to cool down naturally.

    Finely chop half of the chives and makes batons out of the rest. Once cool, drain the radishes and coat in the finely chopped chives.

  • 3. TO PLATE

    Create a line of beetroot, almonds and radishes in the middle of the plate. Use the leaves and the batons to add color and lay the salmon on top. Drizzle with the pan juices to serve.

Chef's tip

«Try using yellow or candy beetroot to add even more colour to this dish.»

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