Adam Gray’s Beetroot-Marinated Salmon With Radish Salad


Adam Gray’s beetroot-marinated salmon recipe is as easy on the eye as it is flavoursome. The radish salad on top adds a freshness and crunch to the overall dish, while the beetroot juice adds sweetness, colour and a hint of earthiness to the salmon.

For the salmon:
500g of salmon fillet, (in one piece) pin-boned, skin-on
300ml of beetroot juice
5g of fennel seeds
5g of cracked black pepper
5g of flaky sea salt

For the radish salad:
12 French breakfast radishes
1 mouli, small
1 tsp chives, finely chopped
50ml of rapeseed oil
ground white pepper

1 Place the piece of salmon into a suitable, sealable container, skin-side facing up.
Mix all the other ingredients together and pour over the salmon. Seal the container with either cling film or a lid and marinade for 24 hours.
Remove the salmon from the marinade and pat dry with kitchen paper. Slice with a sharp knife into 3mm. width slices and set aside until ready to serve.
Remove the stalks from the breakfast radishes with a small sharp knife and wash under cold water.
Slice the breakfast radishes into strips with a sharp knife and place in a mixing bowl. Peel the outer skin from the mouli with a peeler.
Still using the peeler, peel thin strips from the mouli and add to the bowl with the sliced breakfast radishes
Add the chopped chives to the radishes and season with salt and ground white pepper. Finally, mix the rapeseed oil with the radishes.
To serve, place slices of the marinated salmon in the centre of each plate. Arrange the radish salad on top, drizzle with a little more rapeseed oil and serve.

 Recipe courtesy of Adam Gray for Great British Chefs. See here for more. 

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