Due to the ongoing situation, we have had to temporarily prevent new customer registrations. Apologies. Please check back next week.
Or contact us with your details.

Salmon with sweet and sour beetroot


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


Salmon with sweet and sour beetroot


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



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.