Crispy Skin Salmon With Warm Beetroot Salad

Day 3 of our carbless diet - Not feeling overly creative so I pulled out another recipe from a cookbook, this time from Jamie Saliva Splashing Oliver's "Happy Days With The Naked Chef". The dish turned out beautifully in both appearance and taste, just like many of his other recipes I have tried previously. We are off to our favourite Vietnamese place on Victoria Street for some delicious bahn ceo (sizzling pancakes) and do a little food shopping for the week ahead. Happy blogging, eating and cooking!

recipe adapted from Jamie Oliver's "Happy Days With The Naked Chef"

oven pre-heated at 180 C

serves 2

you'll need;

2 salmon fillets with the skin on (rainbow trout will work  equally well)

1 bunch of beetroot, cut of the foliage 

a handful of marjoram leaves

a splash of balsamic vinegar

2 tbs of creme fraiche

2 tbs of horseradish cream

juice of one lemon

a handful of rocket

olive oil

sea salt and pepper to taste

Wrap beetroot in kitchen foil and place a pre-heated oven for 20 minutes or until they are tender.

Peel and slice the beetroot when they are cool enough to handle. Marinate beetroot slices with the marjoram, a little olive oil, balsamic vinegar and salt and pepper.

Season salmon fillets with salt and pepper.

In a hot pan fry the fish skin side down with a little cooking oil (olive oil burns way too quickly), press the fillets down with a fish slice to create that lovely crispy skin. After 2 minutes turn the fish over and cook for a further 2 to 3 minutes depending on the thickness of the fillets.

While the salmon fillets are cooking, prepare the dressing by simply combining the creme fraiche, horseradish cream, lemon juice and salt and pepper. Taste for seasonings.

To serve - place salmon fillet on a warm plate follow by some of the marinated beetroot slices, scatter a few rocket leaves over and drizzle some of the dressing and a little extra olive oil.