Spiced salmon with beetroot recipe

  • Serves 4
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 374 calories / serving
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160525 HERO

Preheat the oven to 180C/350F/Gas 5.

Place the beetroot in a roasting tin with the olive oil and splash of water. Cover with foil and bake for around 1 hour or until tender. Once cooked, rub off the skins (wearing gloves to protect your hands), then cut into segments and toss with a little salt and red wine vinegar. Set aside.

Heat a frying pan over a medium heat, then add the coriander, cumin, mustard and fennel seeds and toast for three to four minutes until fragrant. Leave to cool slightly, then crush in a pestle and mortar with the ginger, turmeric and a pinch of salt.

Rub a little olive oil over the salmon steaks, then pat on the spice rub. Roast on a baking sheet in the oven for 7-10 minutes until just coral-pink in the centre. Meanwhile, stir the mint leaves into the yogurt with a pinch of salt. Set aside.

Serve the salmon alongside the beetroot and rocket leaves, garnished with a spoonful of yogurt.

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  • Ingredients

  • 4 x salmon steaks, about 175g each
  • 4tbsp yogurt
  • bunch mint leaves, chopped
  • 100g rocket leaves, washed
  • 4 small beetroot, washed and trimmed
  • 1tbsp olive oil
  • 1tbsp red wine vinegar
  • For the spice rub

  • 1tsp coriander seeds
  • ½tsp cumin seeds
  • ½tsp mustard seeds
  • 2tsp fennel seeds
  • pinch ground ginger
  • pinch turmeric
  • salt
  • pepper
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  • Energy 1560kj 374kcal 19%
  • Fat 23.1g 33%
  • Saturates 4g 20%
  • Sugars 4.4g 5%
  • Salt 0.6g 9%

of the reference intake
Carbohydrate 5.2g Protein 37.8g Fibre 2.3g

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