Nigel Slater’s salmon with beetroot and ginger recipe | Foods

The recipe

Peel and approximately chop 50g of ginger, then put it into the bowl of a meals processor. Peel 1 huge beetroot and incorporate to the ginger, then approach to a coarse paste, pouring in 120ml of groundnut oil as you go. Time with a minimal black pepper.

Cut a 500g piece of salmon in 2. Pour the dressing into a ziplock plastic bag, then include the fish and seal. Refrigerate for a pair of hours.

Established the oven at 180C/fuel mark 4. Get rid of the salmon, still coated with marinade, from the bag and position in a shallow, ovenproof dish. Year with a tiny salt. Protect lightly with kitchen foil, then bake in the preheated oven for 15 minutes. Take out the foil and keep on to bake for a even more 8 minutes.

Whilst the fish is cooking, trim and clean a handful of beetroot leaves, then place them in a saucepan, continue to moist, and cover tightly with a lid. Convey to the boil, turn the leaves at the time, address once more and prepare dinner for a minute or so extended, until finally vibrant and wilted.

Get rid of the fish from the baking dish and serve with the beetroot leaves. Serves 2

I have experimented with other fish like this, but the oiliness of the salmon is best with the beetroot.

You can go away the fish in its marinade for something up to 3 or 4 several hours before you use it, but more time might make it become woolly.

At the time cooked, the salmon can be eaten chilly, also. I manufactured some of mine into a sandwich with dark rye bread, watercress and thinly sliced cucumber. Really don’t neglect a gherkin or two.

The Observer aims to publish recipes for fish rated as sustainable by the Marine Conservation Society’s Fantastic Fish Guidebook

Follow Nigel on Twitter @NigelSlater

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