Quick-cured beetroot salmon with beetroot and apple salad
20 MINUTES + CURING SERVES 2 | EASY | LC ready-cooked beetroots 300g sea salt flakes 1 tbsp caster sugar 1 tsp coriander seeds 1 tsp, toasted and lightly crushed salmon fillets 2 x 120g, skin on english mustard 2 tsp olive oil 2 tbsp red wine vinegar 1 tbsp watercress 2 handfuls, woody stems removed flat-leaf parsley a small handful, torn sharp eating apple ½, quartered, cored and thinly sliced
walnuts 25g, toasted
• Put one of the cooked beetroots into a small blender with the salt, sugar and coriander seeds, and whizz. Put the salmon fillets into a container, pour over the beetroot salt and rub well into the salmon. Cover and chill for 1 hour.
• Wash the salt off the salmon under gently running cold water and pat dry with kitchen paper. Put the mustard into a large bowl with 1½ tbsp olive oil and whisk well before adding the vinegar and some seasoning. Cut the remaining beetroots into wedges, then add to the bowl along with the watercress and parsley, and toss well.
• Heat a frying pan to medium-high and coat the salmon fillets with the remaining ½ tbsp olive oil. Put the salmon, skin-side down, into the pan and cook for 3-4 minutes until really crisp. Flip and cook for another 2-3 minutes or until golden.
• Divide the salad between 2 plates, scatter with apple and walnuts, and serve the salmon fillets on top.
PER SERVING 528 KCALS | FAT 38.5G SATURATES 6G | CARBS 12.6G | SUGARS 11.7G FIBRE 5.1G | PROTEIN 30.2G | SALT 1.8G