Salmon fillet with salad of garlic and rosemary marinated beetroot

Rich in omega-3 oils and betaine (in the beets), this dish is great for the heart

Serves 4 INGREDIENTS
  • 4 rashers back bacon, thinly sliced
  • 4 spring onions, trimmed and sliced
  • 225g/8oz frozen peas
  • 1 x pouch Baxters Garlic & Rosemary Marinated Beetroot
  • 1 tbsp vegetable oil
  • 4 x 175g/6oz skinless salmon fillets
  • Salt and freshly ground black pepper

Method

Fry the bacon until crisp and golden. Add the spring onions and peas and cook for 2-3 minutes more, stirring until the peas are hot and cooked through. Drain the beetroot, reserving the marinade, and stir the beetroot into the pea mixture. Cook everything for a further minute or so until hot, then set it aside in a bowl and keep it warm.

Add the oil to the pan and sear the salmon on each side over a medium heat. Cook for a couple more minutes on each side – the flesh should still be just pink in the centre. Season. Divide the pea and bacon salad between 4 warm serving plates, then place a salmon fillet in the centre of each.

Drizzle the reserved beetroot marinade over the salmon and serve.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic