Salmon with sweet and sour beetroot

Summary

Yield
Servings
SourceDiana Henry - Food From Plenty
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Description

Salmon with sweet and sour beetroot

Ingredients

500 g
cooked beetroot (quartered)
50 g
butter
1⁄2 T
ground nut oil
2
red onions (finely sliced)
2 T
caster sugar
1 1⁄2 T
red wine vinegar
4
salmon fliiets
1⁄2
lemon (juiced)
200 g
creme fraiche
2 T
grain mustard
1 1⁄2 T
fresh dill (finely chopped)

Instructions

Notes

NOTES : Mix creme fraiche, mustard and dill together and chill till needed. Heat the butter and groundnut oil together in a pan and cook the onions over a medium heat till very soft. Add the beetroot and cook for 2 mins, raise heat and add the sugar and stir as it caramelises, add the vinegar and let it come to a boil and then turn off the heat. Season and taste for sweet and sour balance. Reheat when serving or serve at room temperature.
In a large frying pan, heat some butter and oil, season the salmon on both side and cook flesh side down on a medium heat for 2 mins. Turn over and cook for another 2 mins. Lower the heat and cover, cook till just done, squeeze over the lemon juice. Serve with the beetroot and creme feaiche.