Salmon with fennel and beetroot rice

Fish and fennel are a dream match for me. I don’t eat it often, but I do always buy wild or organic salmon, and oily fish is full of omega-3 fatty acids plus vitamins B6 and B12, which both help the body use energy from food. I love this beetroot rice – it’s low in carbohydrates and makes for a light alternative to regular rice. Beetroot is also a helpful liver cleanser and energy booster, while fennel aids digestion.

SERVES 2 463 calories

1tbsp oil ½tsp fennel seeds, crushed Good pinch cayenne pepper Sea salt and freshly ground black pepper ½ fennel bulb, cut into wedges (roughly chop the fronds, too) 2x150g wild or organic salmon fillets 250g beetroot, peeled ½ lemon, halved 50g plain live Greek yoghurt 1tbsp each freshly chopped parsley, mint and basil 1 Preheat the grill. 2 Put the oil into a bowl and add the fennel seeds and cayenne. Season well and stir in the fronds from the fennel. Add the fennel wedges and salmon fillets and toss to coat in the oil.

3 Put the fennel and salmon out onto a baking sheet.

4 Blitz the beetroot in a food processor until it looks like rice. Put in a pan and pour in 75ml water. Cover the pan with a lid and bring to a simmer. Steam for around 10 mins, then turn off the heat. Add a squeeze of juice from one lemon quarter.

5 Meanwhile, grill the fennel and salmon for around 15 mins, turning the fennel over halfway through.

6 Mix together the yoghurt and herbs and squeeze in a little more lemon juice.

7 Divide the beetroot rice between two bowls, top with the salmon and fennel and yoghurt sauce, and serve with the remaining lemon quarter, cut into wedges.