This beautiful salad is a dish which is a meal on its own, it is what is called a one-dish-meal. However it can also be eaten with some crusty bread.
This is a healthy salad which good for your heart.
Salmon with Beetroot Salad
Salmon & Beetroot Salad
Ingredients:
2 beetroots, raw, peeled and cut into wedges
1 tsp olive oil
1 tsp honey
freshly ground black pepper, according to taste
2 skinless salmon fillet, each 140g
150ml vegetable stock
1 bay leaf
115g mixed green salad (spinach, rocket, watercress, shredded lettuce)
2 1/2 tbsp lemon and herb dressing (click here for recipe)
Preparation:
Preheat oven to 200 degrees centigrade.
Place the beetroot wedges (do not overlap) in a a baking sheet, generously line with aluminium foil. fold the foil to cover and enclose the beetroot. Bake for 45 minutes or until tender.
Remove the beetroot from the oven and transfer into a roasting tin. Using a small mixing bowl, combine the olive oil, honey and black pepper. Drizzle these to the hot beetroot and return to the oven uncovered for a further 15 minutes until they are nicely glazed and tender.
Whilst the beetroot is cooking in the oven, put the salmon fillets in a frying pan, season with black pepper. Pour in the stock, add the bay leaf and cover the pan. Bring to a boil and then let it simmer for about ten minutes or until cooked.
Toss the salad leaves into the lemon dressing. Add the beetroot. Take out the salmon from the pan, discard the stock. Gently flake the salmon and add to the salad.
Serve immediately.
Enjoy this healthy and sumptuous dish for lunch or supper.