Name: Quick-cured beetroot salmon with beetroot and apple salad
Total time: 20 min
Yield: Serves 2
Ingredients: 300g ready-cooked beetroots; 1 tbsp sea salt flakes; 1 tsp caster sugar; 1 tsp coriander seeds, toasted and lightly crushed; 2 x 120g salmon fillets, skin on; 2 tsp English mustard; 2 tbsp olive oil; 1 tbsp red wine vinegar; 2 handfuls watercress, woody stems removed; a small handful flat-leaf parsley, torn; ½ sharp eating apple, quartered, cored and thinly sliced; 25g walnuts, toasted

Cured Beetroot Salmon Recipe with Beetroot and Apple Salad

300g ready-cooked beetroots
1 tbsp sea salt flakes
1 tsp caster sugar
1 tsp coriander seeds
toasted and lightly crushed
2 x 120g salmon fillets
skin on
2 tsp English mustard
2 tbsp olive oil
1 tbsp red wine vinegar
2 handfuls watercress
woody stems removed
a small handful flat-leaf parsley
torn
½ sharp eating apple
quartered, cored and thinly sliced
25g walnuts
toasted

Method

step 1
Put one of the cooked beetroots into a small blender with the salt, sugar and coriander seeds, and whizz. Put the salmon fillets into a container, pour over the beetroot salt and rub well into the salmon. Cover and chill for 1 hour.
step 2
Wash the salt off the salmon under gently running cold water and pat dry with kitchen paper. Put the mustard into a large bowl with 1½ tbsp olive oil and whisk well before adding the vinegar and some seasoning. Cut the remaining beetroots into wedges, then add to the bowl along with the watercress and parsley, and toss well.
step 3
Heat a frying pan to medium-high and coat the salmon fillets with the remaining ½ tbsp olive oil. Put the salmon, skin-side down, into the pan and cook for 3-4 minutes until really crisp. Flip and cook for another 2-3 minutes or until golden.
step 4
Divide the salad between 2 plates, scatter with apple and walnuts, and serve the salmon fillets on top.