Escalopes of Salmon with Roasted Beetroot, Dill and Low Fat Fromage Frais
This interesting dish utilises that often forgotten vegetable the beetroot - The result? Delicious!
Recipe Information:
| Serves: | Salmon Portion | Course | Cooking Method | Preparation Time: |
|---|---|---|---|---|
| 2 | Fresh Salmon, Fillet | Main | Bake, Fry | 30 mins to 1 hour |
Ingredients:
- 300g pack cooked beetroot
- 2 x 15ml spoons olive oil
- 2 x 15ml spoons demerara sugar
- 25g unsalted butter
- 2 salmon fillets (weighing approximately 150g each, thinly cut into escalopes
- 2 x 15ml spoons dill, without stalks
- 1 lemon
- 40g low fat fromage frais
- freshly ground black pepper
Method:
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Quarter the beetroot and place in a roasting tin with the olive oil and sprinkle with the sugar. Bake in the preheated oven for 20 minutes.
In a large frying pan, melt the unsalted butter over a low heat until frothy (a teaspoon of olive oil can be added to the butter to prevent burning). Quickly seal the escalopes for one minute each side, squeezing a little lemon juice over as you cook them. Place on an oven tray and quickly flash in the oven for a further 2 minutes (thicker escalopes may need longer).
Remove the beetroot from the oven and tear the dill over the beetroot mixing together.
To assemble; divide the beetroot mixture between 2 warm plates. Arrange the escalopes of salmon around the beetroot, overlapping slighty. Pour the remaining juices from the salmon roasting tray over the salmon.
Spoon a generous tablespoon of fromage frais onto the beetroot and finish with freshly ground black pepper. Serve immediately.
Recipe provided by...
Sainsbury's Supermarkets Ltd
Click here for more information about this recipe provider.
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