PAN SEARED SALMON
With beetroot and pistachio slalad
1 To make salad dressing: Mix the yoghurt, cumin, dill and lemon juice in a small bowl. Season with salt and pepper and set aside. 2 Preheat oven to 180˚c. Cut tops and tails of f beetroot, wrap individually in foil. Bake in oven with unpeeled garlic bulb for 45 minutes. 3 Remove beetroot, take off foil and cool. Scrape of f beetroot skin and chop into 2cm to 3cm pieces. 4 Place in a bowl with celer y, red onion and pistachios, add roasted garlic (skin removed) and combine. 5 Remove any bones from salmon with tweezers. Heat a lit tle olive oil in a large frying pan over medium high heat. Rub the skin side of the salmon with salt and place in pan skin side down. Cook for four minutes, turn over then cook for another couple of minutes (depending on fillet thickness). Salmon is ready when the thickest part easily flakes apart when pierced with a fork. 6 Spoon beetroot salad on to plates and sprinkle with feta. Top with salmon and garnish with microgreens. Serve with yoghurt dressing on the side..
Serve with Kim Crawford First Pick Lighter Sauvignon Blanc.