Salmon, pickled beetroot and fennel salad
serves
4
"This recipe is the perfect example of a substantial salad. It's a complete meal rather than a 'side salad' and definitely the way I prefer to eat now," says Kirsten Jenkins. Begin this recipe at least 4 hours ahead. This is an edited extract from the e-book One Leaf At A Time by Kirsten Jenkins, $10, available at kirstenjenkins.com.au.
Ingredients (11)
- 1 tbs sea salt flakes
- 1/3 cup (75g) brown sugar
- 1 tbs finely grated lemon zest
- 1 tsp ground cumin
- 500g piece salmon (skin on), pin-boned
- 1/3 cup (80ml) apple cider vinegar
- 3 (300g) small beetroots, trimmed, peeled, thinly sliced
- 1 tbs olive oil
- 1 (300g) fennel, trimmed, thinly sliced
- Red vein sorrel leaves or other leaves of your choice, to serve
- 1/2 cup mint leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Combine salt, 1/4 cup brown sugar, lemon zest and cumin in a bowl and rub over the salmon. Place on a tray, cover and chill for 4 hours or until slightly cured.
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2.Meanwhile, combine the remaining 1 tbs (20g) sugar and vinegar in a small bowl. Add the beetroot to the bowl and toss to coat. Set aside for 1 hour to pickle.
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3.Preheat oven to 200°C fan forced. Wipe the sugar mixture from the salmon and place on a tray lined with non-stick baking paper. Roast for 10-12 minutes until just cooked. Set aside for 5 minutes to rest.
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4.Drain the beetroot, reserving half the liquid. Add the olive oil to the pickling liquid to make the dressing.
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5.Arrange the fennel, beetroot and sorrel leaves on a serving platter. Flake over the salmon, discarding the skin. Scatter over the mint leaves and serve with dressing alongside.
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