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Salmon with goat's cheese & betroot salad
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Whip up a delicious salmon salad for a quick and easy weeknight meal.
Ingredients:
  • 80ml (1/3 cup) olive oil
  • 3 cloves garlic, skin on, bruised
  • 10 sprigs lemon thyme, leaves picked
  • 1 lemon, zest peeled into strips
  • 3 bunches baby beetroots, washed, trimmed, quartered
  • 40.00 gm caster sugar
  • 40.00 ml white balsamic vinegar (see note)
  • 4 x 220g pieces salmon fillet, skin on, pin-boned
  • 1 bunch flat-leaf parsley
  • 75g (3/4 cup) walnuts, roasted
  • 110g goat’s cheese, crumbled
Instructions:
  • 1. Preheat the oven to 220C. 2. Heat oil in an ovenproof frying pan over high heat. 3. Sauté garlic, thyme, lemon zest, and beetroots for 1 minute. 4. Add sugar and vinegar, cook for 3 minutes until beetroots are glazed. 5. Roast in the oven for 25 minutes, turning occasionally, until tender.
  • Five minutes before the beetroots are done, heat 2 tablespoons of oil in a large, heavy-based frying pan over high heat. Place the fish in the pan skin-side down and cook for 3 minutes until the skin is golden and crispy. Flip the fish over, turn off the heat, and let the fish sit in the pan for 2 minutes to finish cooking with the remaining heat.
  • Transfer the beetroot mixture into a spacious bowl, then introduce the parsley, walnuts, and half of the cheese, gently mix everything together.
  • Plate the salad, layer the fish on top, and finish by sprinkling the remaining cheese before serving.

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