Salmon with Beetroot and Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Beetroot, tops removed4 Shallots, finely choppedclove Garlic, finely chopped3 tbsp Balsamic vinegar2 tbsp Olive oil10g mixed snipped Chives, and chopped parsley1 large Cauliflower, separated into florets100ml double cream, whipped2 tbsp creamed horseradish (optional)For the salmon4 Salmon pieces/fillets1 tbsp half fat butter lemon juice, from 1 lemon
1. To make the cream: cook the beetroot whole, trim the stems, leaving a little on the beetroot (to prevent 'bleeding'), put into a glass bowl, cover with boiling water and then cover bowl with cling film. Microwave on full power for about 15 mins until cooked. Drain water, cool beetroot enough to handle, trim the top and bottom of each beetroot and then rub the skins off (I wear gloves to do this part!).
2. Mix the shallots and garlic with the balsamic vinegar, oil and herbs and pour over the beetroot. Season with salt and pepper.
3. Meanwhile, cook the cauliflower florets in boiling water until just cooked. Drain and plunge into iced water. Drain and set aside.
4. Combine the lemon juice and horseradish cream with the whipped cream and season with salt and pepper. Fold in the cauliflower.
5. Wrap the salmon in foil with a tsp butter and a squeeze of lemon juice on each piece and some salt and pepper. Cook in oven for approx 15 - 20 mins until cooked through, stand for 2-3 minutes. Drain on kitchen paper.
7. To serve: place a portion of cauliflower cream in the centre of the plate and spoon the marinated beetroot round the edge with some dressing. Place the salmon on top and sprinkle with a little more lemon juice.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Mix the shallots and garlic with the balsamic vinegar, oil and herbs and pour over the beetroot. Season with salt and pepper.
3. Meanwhile, cook the cauliflower florets in boiling water until just cooked. Drain and plunge into iced water. Drain and set aside.
4. Combine the lemon juice and horseradish cream with the whipped cream and season with salt and pepper. Fold in the cauliflower.
5. Wrap the salmon in foil with a tsp butter and a squeeze of lemon juice on each piece and some salt and pepper. Cook in oven for approx 15 - 20 mins until cooked through, stand for 2-3 minutes. Drain on kitchen paper.
7. To serve: place a portion of cauliflower cream in the centre of the plate and spoon the marinated beetroot round the edge with some dressing. Place the salmon on top and sprinkle with a little more lemon juice.
Number of Servings: 4
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 505.3
- Total Fat: 32.3 g
- Cholesterol: 34.6 mg
- Sodium: 98.3 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 7.6 g
- Protein: 31.0 g
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