Salmon and Beetroot Tower drizzled with Fromage Frais and Lemon Dressing
Fresh Salmon fillets fried and served atop baked beetroot, with Frmoage Frais and Lemon Dressing.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Fresh Salmon,Fillet | Main | Bake,Fry | 30 mins to 1 hour |
Ingredients
- 250g vac-pack beetroots, cut into wedges
- 2 x 15ml spoons olive oil
- salt and freshly ground black pepper
- 300g pack 2 salmon fillets
- 100ml fromage frais and lemon dressing
Method
Preheat the oven to 200°C, 400°F, Gas Mark 6.
Place the beetroot wedges into a roasting tin and drizzle with the olive oil. Season well, place in the oven and cook for 20 minutes.
In the meantime pan fry the salmon in a griddle or frying pan as per pack instructions.
To serve; pile the beetroot onto individual serving plates, top with the salmon, skin side uppermost then drizzle with the dressing and serve immediately.
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