Beetroot Marinated Salmon with Seeded Citrus Crust and Winter Veggies

Beetroot Marinated Salmon with Seeded Citrus Crust and Winter Veggies

Ready in 30 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 9, 2017.

This Salmon dish has a unique Seeded Citrus Crust spice blend for a fragrant and zesty bite!


Ingredients

WINTER VEGGIES

  • 150g yams, cut in quarters lengthways
  • 1 baby beetroot, cut into 1cm-thick wedges
  • ½ carrot, diced 1cm
  • 1 teaspoon runny honey
  • 1 handful baby spinach leaves

BEETROOT MARINATED SALMON WITH SEEDED CITRUS CRUST

  • 2 tablespoons beetroot powder
  • ¼ cup water
  • ¼ teaspoon brown sugar
  • 150g salmon fillet
  • 2 teaspoons seeded citrus crust

BEETROOT JUS

  • 1 pottle jus
  • 1 tablespoon reserved beetroot marinade
  • ½ teaspoon cornflour mixed with ½ tablespoon water
  • ½ teaspoon balsamic vinegar

Steps

  1. oven to 220°C. Line an oven tray (with a lip) with baking paper.
  2. Toss yams, beetroot, carrot and honey with a drizzle of oil on prepared tray and season with salt and pepper. Roast for 20-25 minutes, or until golden and crispy. Turn once during cooking.
  3. In a small bowl, combine beetroot powder, water and sugar. Pat salmon dry with paper towels and remove any pin bones. Add salmon to marinade, toss to coat and place in fridge to marinate for at least 5 minutes.
  4. When vegetables have 10 minutes cook time remaining, remove salmon from marinade (reserve marinade) and place salmon, skin-side-down, on tray beside veggies. Season salmon with salt and evenly spread seeded citrus crust over salmon to coat.
  5. Return tray to oven to cook for 6-8 minutes (depending on salmon thickness), or until crust is starting to brown and salmon is just cooked through. When salmon has about 4 minutes cook time remaining, prepare beetroot jus.
  6. Bring jus and reserved beetroot marinade to the boil in a small pot on medium heat. Add cornflour/water mixture and simmer for about 20 seconds, until starting to thicken. Remove from heat and stir though balsamic vinegar. Once veggies have finished roasting, toss through spinach.
  7. place winter veggies onto a plate and top with beetroot marinated salmon with seeded citrus crust. Drizzle over beetroot jus.

Nutritional Information

Energy 3007 kj
719 kcal
Protein 35.3g
Carbohydrate 53.5g
Fat 36.9g