2951

ginger salmon with overnight beetroot pickles

  • serves 4
  • Easy

A delicious Scandinavian-inspired dinner of salmon with beetroot and dill pickles. The beautiful colours make it special enough for the weekend, but easy for a midweek supper too.

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https://youtube.com/watch?v=NPRemHnkWM8%26hl%3Den%26fs%3D1

Ingredients

  • beetroot 2 small-medium
  • ginger 2cm piece, peeled and finely sliced
  • white wine vinegar 250ml
  • coriander seeds 1 tbsp
  • golden caster sugar 2 tbsp
  • dill 2 tbsp
  • salmon 4 pieces of fillet
  • salad or boiled and buttered potatoes, to serve

Method

  • Step 1

    step 1

    Peel and finely slice the beetroot with a mandolin. (This will be messy, wear rubber gloves if you don’t want pink hands.) Put half of the ginger in a pan with the vinegar, coriander and caster sugar, 1 tsp salt and 250ml water. Bring to a simmer then add the beetroot slices, simmer for 5 minutes, then leave to cool. Lift out the beetroot slices and put them in a jar, add most of the dill and enough liquid to cover the lot. Chill until needed, but eat within a week.

  • Step 2

    step 2

    Lay the salmon fillets in a pan, season well and add enough water to come 2mm up the side, then add the remaining ginger and bring to a simmer. Put a lid on and cook for 4 minutes, or until they are cooked. Lift out the salmon and drain it well. Serve with the beet pickles and more dill scattered over the salmon with some salad or boiled and buttered potatoes, if you like.

Nutritional Information

  • Kcals 334
  • Carbs 5g
  • Protein 35.4g
  • Fat 18.9g
  • Salt 0.3g
  • Saturates 3.2g
  • Fibre 1.1g
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