Grilled Salmon with baby spinach & grilled beetroot salad
• 2 pieces of salmon
• 1 whole beetroot
• Baby Spinach
• Zest of a lemon
• Olive Oil
• Salt and Pepper
Peel and slice your beetroot into thin slices place in a bowl with 3 teaspoons of balsamic vinegar a few sprigs of thyme, salt and pepper, and a teaspoon of olive oil. leave to marinate for about 5 minutes
Place sliced beetroot straight down on your plate at a medium heat and cook for approx 6 minutes each side, if the slices are thin enough, this should have them just starting to soften, then move them to the grill for another 4 minutes each side, be careful the do not burn, just colour a bit is fine.
Whilst the beetroot is cooking, put some oil over your fish, salt and pepper and the zest of half a lemon. leave to marinate till the beetroot goes onto the grill them place your fish skin side down for 5 minutes.
when the beetroot comes off turn your salmon to sear it on the plate then move flesh side down to the grill and give it another 4-5 minutes. (a bit longer if you like your salmon well done, just watch the colour on the side)
Dress the baby spinach leaves with a little of the leftover beetroot marinade, then put on the base of your plate, place some of the beetroot slices (still warm) over the salad. Then take your salmon of the grill and place on top, be sure to rest it on the grill for a few minutes before serving. I serve with a grilled piece of lemon.
Sauce suggestion: Mix a little horseradish cream with sour cream and some cracked salt and pepper for a nice creamy sauce.