Roast Salmon with Horseradish Crème Fraiche and Beetroot Salad

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salmon-servedThis lovely recipe can be used any time when we need the full brain-body satisfaction of the tastes (particularly from citrus flavours) and healthy fats that can make resisting sugar cravings much easier. Beetroot, watercress and the omega 3 oils in salmon and chia seeds support liver detoxification that if sluggish can add to craving and addiction cycles. The dressing and horseradish crème fraiche can be used in many dishes to add interest and flavour. The apple cider vinegar base of the dressing supports healthy digestion and alkalising for efficient detoxification.

Prep time: 20 minutes

Cooking time: 45 minutes

(serves 3-4)

For the roast salmon:
  • ½ salmon side (allow 150-200g/5-7oz per person. You can order your salmon weight according to the number of people you are serving  – a half side is likely to be approx. 500-600g/1.1-1.3lb and a side approx. 1-1.2kg/2.2-2.6lb)
  • 3 tbsp chia seeds (optional)
  • Sea salt (smoked sea salt if available)
salmon-platterFor the roast beetroot:
  • 6-8 beetroot (assortment of colours if available)
  • Olive oil
  • Sea salt (smoked sea salt if available)
  • Fresh ground black pepper
  • 6 bay leaves
  • Rind of ½ an orange (peeled into strips)
 For the salad:
  • Bunch watercress
  • 1-2 beetroot
  • 150-200g/5-7oz kohl rabi (or radish)
For the horseradish crème fraiche:
  • 200g/7oz crème fraiche
  • 2-3 tsp horseradish sauce/1-2 tsp fresh grated horseradish root
  • Zest of ½ an orange
  • Juice of ¼ of an orange
  • Zest and juice of ½ lemon
  • 1 tbsp chopped dill
  • ¼ tsp fresh ground pepper
  • ¼ tsp sea salt
For the dressing:
  • 2-3 tbsp olive oil
  • Juice and zest of ¼ lemon
  • Juice and zest of ¼ orange
  • 1 tsp apple cider vinegar
  • ¼ tsp fresh ground pepper
  • Pinch of salt
  • (1 tsp honey – optional)
 Instructions:
  1. Preheat oven to 180°c/350°F/gas mark 4.
  2. Peel and chop the beetroot into wedges. Place in a tray with oil, salt, pepper, orange rind and bay leaves. Mix so that the beetroot is evenly seasoned and coated with oil. Put in the oven to roast for about 45 minutes. Check and stir the beetroot every 15 minutes or so.
  3. Cut the remaining beetroot and the kohl rabi for the salad into matchsticks (if you can get stripy beetroot then slice some discs of these too for presentation) and set aside.
  4. Dry the salmon skin with a bit of kitchen towel and then generously season the skin with salt. If you would like to use chia seeds in your recipe; put the seeds on a small plate and then dip the salmon (flesh side) in the seeds to get an even coating of the seeds on the flesh.
  5. If you like extra crispy salmon skin; remove the skin before cooking, season and place between two pieces of parchment paper. You can then cook this in a baking tray with another tray placed on top and cook for about 20 minutes, checking it every 5 minutes or so. You can then serve shards of the crispy skin with your meal.
  6. Place the salmon skin side down in a hot frying pan and cook on a medium heat for a few minutes to crisp the skin. Turn over the salmon and cook for one minute on the other side and then transfer into the oven (if your frying pan isn’t oven proof then transfer onto a lined baking tray) and cook for 12-15 minutes. Depending on the size of the salmon it may take a slightly different cooking time. You can check if it’s ready by gently pressing your finger in the centre of the salmon, if the salmon flakes come apart then you know it is cooked. If you prefer a more simple cooking method; place the salmon straight in the oven without cooking in the frying pan first and just roast in the oven for 20-25 minutes.
  7. While your salmon cooks make your dressing. If you have a jam jar, add all the dressing ingredients to that and shake well to mix. Alternatively you can whisk the ingredients together in a bowl or a blender. Taste and adjust seasoning accordingly.
  8. Next, stir together the crème fraiche ingredients (don’t over stir or the crème fraiche will lose its thickness). Taste and adjust flavourings if required and place in a small dish for serving.
  9. Just before serving dress the beetroot matchsticks and watercress with the orange dressing.
  10. Serve the roast beetroot and salmon on a sharing platter which can then be served up at the table.
  11. If you have leftovers, serve them up as a salad the next day with some fresh watercress and flake the leftover salmon through it.

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