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Beetroot-marinated salmon with horseradish cream recipe

1 rating

A classic, crowd-pleasing combination of salmon, beetroot, horseradish and new potatoes come together in this gluten-free salmon recipe for four. See method

Serves 4
30 mins to prepare and 15 mins to cook, plus 1 hr marinating
634 calories / serving
Gluten-free

Ingredients

1 large beetroot (about 120g), peeled
30g fresh dill, roughly chopped
500g boneless salmon half side
500g miniature potatoes
1 tbsp olive oil
200g reduced-fat crème fraîche
3 tbsp creamed horseradish sauce
1 lemon, zested
20g salted butter
100g butterhead salad
1 avocado, stoned, peeled and cubed
1 tbsp French-style dressing

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
2645kj
634kcal 32%
Fat
43g 61%
Saturates
13g 64%
Sugars
7g 8%
Salt
0.5g 8%

of the reference intake
Carbohydrate 28.2g Protein 35g Fibre 3g

Method

Grate the beetroot and mix it together with half the dill. Line a baking tray with baking paper and lay the salmon on it, skin side down. Spread the beetroot mixture over the salmon and set aside to marinate for 30 mins-1 hr.
Preheat the oven to gas 6, 200˚C, fan 180˚C. Bring a large pan of water to the boil, add the potatoes and cook for 15 mins until tender when pierced with a knife.
Remove the beetroot mixture from the salmon and discard. Drizzle over the olive oil and bake for 15 mins or until the salmon is just cooked through.
Meanwhile, in a small bowl mix together the crème fraîche, horseradish sauce and lemon zest.
When the potatoes are cooked, drain and allow to steam-dry for 1 min. Tip into a serving bowl with the butter and most of the reserved dill and toss to coat the potatoes.
Toss together the butterhead salad, avocado and French-style dressing.
Scatter the remaining dill over the salmon and serve with the horseradish cream, potatoes and the salad.

See more Salmon recipes