Crispy Salmon fillet ,roasted beet root, olives and apple salad Recipe

Tasty and colourful dish, perfect to enjoy during the summer

  • Preparation
    10mins
  • Cooking time
    45mins
  • Rest time
    0mn
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Ingredients

Pour people
  • For the fish
  • Salmon fillet(s) : 160 g
  • Olive oil : 30 cl
  • Maldon salt : 3 pinch(es)
  • Lemon(s) : 1 whole
  • For the vegetables
  • Raw red beetroot : 2 whole
  • Raw yellow beetroot : 2 whole
  • Candy beetroot : 2 g
  • Garlic clove(s) : 3 whole
  • Olive oil : 15 ml
  • Balsamic vinegar : 2 Tbsp
  • Fresh thyme : 4 sprig
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 4 Turn
  • For the vinaigrette
  • Bramley apple(s) : 3 whole
  • Black olive(s) : 50 g
  • Shallot(s) : 1 whole
  • Flat leaf parsley : 0 bunch
  • Wholegrain mustard : 10 g
  • Cider vinegar : 20 cl
  • Olive oil : 50 cl
  • Lemon(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Maldon salt : 2 pinch(es)
  • Red chilli(s) : 1 whole

Method

  • 1. FOR THE FISH

    Season the fish with salt and pepper.

    Heat a non stick pan to a medium heat. Cook the salmon skin side down for 3 minutes or until golden brown. Seal each side of the salmon for 30 seconds then remove from the heat and turn over to finish on the the flesh side.

    Add a squeeze of lemon.

  • 2. FOR THE VEGETABLES

    Preheat the oven to 190C

    Cut the beetroots into wedges.

    Slightly crush the the garlic cloves keeping the skin on

    pick the leaves from the thyme and discard the stalks,

    add the beetroot wedges, thyme leaves ,garlic ,olive oil salt and pepper to an oven tray and cook until the beetroots are tender , if the beetroot is getting to much colour cover the tray with kitchen foil until ready.

    As soon as the beetroots are ready remove them from the oven and glaze them with the balsamic vinegar

  • 3. FOR THE VINAIGRETTE

    Using a mandolin finely slice the apples to 3mm slices, cut half of them in 3mm Julienne strips and the other half in small cubes.

    Slice the olives in 2mm rings

    Finely diced the shallot

    Chop half the parsley and leave the other half whole

    Roughly slice the chilly keeping the seeds

    Squeeze half a lemon juice over the top of the julienne apple to avoid discoloration

    In a pestle and mortar crush the garlic,chilly and salt until a paste is achieved, add the mustard and vinegar ,mix well and slowly add the oil while stiring to create a smooth vinaigrette,add the olives ,the dice apple and the chopped parsley

  • 4. TO SERVE

    In a deep a plate lay a bed of beetroot in the center of the plate , top with the salmon skin side up ,mix the leftover parsley with the julienne apple and garnish the top of the salmon with it , drizzle the vinaigrette over the fish and around the plate.

Chef's tip

«Always try to cook seasonal , try this dish with other garnishes depending of the season for difference and better quality flavours »

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