Salmon with Horseradish-Beetroot Bowl
Salmon with Horseradish-Beetroot Bowl
Yields: 2 servings | Prep: 20 min | Cook: 20-25 min
Ingredients:
For Salmon: 2 (170-200g/6-7oz) salmon fillets (skin on/off), 1 tbsp olive oil, salt, pepper. For Glaze: 1 tbsp honey/maple syrup, 1 tbsp soy sauce (or tamari), 1/2 tsp ginger (grated), 1/2 tsp garlic (minced), optional: 1/4 tsp chili flakes.
For Beetroot Puree: 1 medium cooked beetroot (approx. 150g/5oz), 1-2 tsp prepared horseradish, 1 tsp lemon juice, 1 tbsp olive oil, salt, pepper.
For Bowl: 120g (1/2 cup) cooked quinoa, 60g (2 cups) fresh arugula/rocket, 1 medium tomato (diced).
Instructions:
* Beetroot Puree: In a food processor, combine cooked beetroot, horseradish, lemon juice, olive oil, salt & pepper. Process until smooth puree. Set aside.
* Salmon: Pat salmon dry. Season with salt & pepper. Heat olive oil in oven-safe pan over med-high heat. Sear salmon skin-side down (if applicable) for 3-4 mins until crispy.
* Glaze: While salmon sears, whisk glaze ingredients. Flip salmon, brush generously with glaze.
* Bake: Transfer pan to preheated oven (200°C/400°F). Bake 8-12 mins, or until cooked through and glazed.
* Assemble: Divide quinoa among bowls. Top with arugula & diced tomato. Place cooked salmon on top. Spoon a generous dollop of beetroot puree onto salmon. Garnish with fresh chives/parsley (opt). Serve immediately.
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