HomeFishAdam 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. Ingredients 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 salt ground white pepper Method 1 Place the piece of salmon into a suitable, sealable container, skin-side facing up. 2 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. 3 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. 4 Remove the stalks from the breakfast radishes with a small sharp knife and wash under cold water. 5 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. 6 Still using the peeler, peel thin strips from the mouli and add to the bowl with the sliced breakfast radishes 7 Add the chopped chives to the radishes and season with salt and ground white pepper. Finally, mix the rapeseed oil with the radishes. 8 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.