Salmon with warm beetroot and horseradish salad


Beetroot and horseradish is a classic combination that sits perfectly with salmon. The colours are vibrant, almost festive looking as a tribute to Christmas past. To stick to your healthy New Year's resolutions, use low fat creme fraiche, remove the skin from the salmon and only use a tiny bit of oil on the rocket.


4 salmon fillets
1⁄4 white onion
1⁄2 lemon
6 whole raw beetroot
3tspcreme fraiche
3tspcreamed horseradish
60gwild rocket
  Olive oil


Prep time20 minutes
Tagswarm salad salmon main course horseradish beetroot


Preheat your oven to 180°c.

Cut the stalks from the beetroot and pierce them a few times with a thin knife or skewer.

Bake them in the oven until a skewer can easily be put through the beetroot, this will probably take around an hour, depending on the size of the beetroot.

While the beetroot is cooking, prepare your salmon. Place the fillets into a roasting tin. Sprinkle with salt and pepper and squeeze a little lemon over the top. Cut very fine crescents of onion and lay two crescents on top of each fillet. Also place a half slice of lemon and a teaspoon of capers onto the fillets.

When the beetroot is cooked, remove it from the oven to cool slightly.

Bake the salmon in the oven for 15 minutes.

While the salmon is cooking, mix the creme fraiche with the horseradish, a squeeze of lemon and some black pepper and set aside. Dress your rocket in a little olive oil and salt.

Once the beetroot has cooled enough to handle, remove the skin with a knife and cut into rough small cubes. When your salmon is about to come out of the oven, dress the beetroot with the creme fraiche and horseradish.

To serve, place the salmon on top of a pile of dressed beetroot and put a handful of rocket on the side of each plate.

salmon beetroot and horseradish


This looks amazingly healthy,

This looks amazingly healthy, I cannot wait to try this, I presume I can get all the ingredients from my local Health Store.