Beetroot-Marinated Salmon Recipe with Radish Salad
Adam Gray's beetroot-marinated salmon recipe is as beautiful as it is flavoursome. The radish salad on top adds a freshness and crunch to the overall dish, while the beetroot juice adds sweetness,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Airtight container
- Plastic wrap
- Refrigerator
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Mixing bowl
- Paper towel
- Plate
Ingredients
- 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
- 12 French breakfast radishes
- 1 mouli, small
- 1 tsp chives, finely chopped
- 50ml of rapeseed oil
- salt
- ground white pepper
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