Lightly smoked salmon with beetroot, buckwheat & tangerine relish
Vibrant and flavourful, this salmon dish makes a cheering and quick way to end a long wintry weekday. Other easy peel citrus, such as mandarins, would also work well in this easy recipe.
- Serves2
- CourseMain meal
- Prepare5 mins
- Cook20 mins
- Total time25 mins
Ingredients
- 2 tbsp extra virgin olive oil, plus extra to serve, if liked
- 1 tbsp red wine vinegar
- 3 tangerines
- ½ red onion, finely chopped
- ½ x 20g pack dill, leaves only, roughly chopped
- 180g pack baby beetroot with horseradish, cubed
- 240g pack 2 lightly smoked Scottish salmon fillets
- 100g buckwheat, rinsed
- 3 tbsp soured cream
Method
Preheat the oven to 200ºC, gas mark 6. In a small bowl make the dressing by, whisking together 1 tbsp oil, the vinegar and the juice of 1 tangerine. Stir in the onion and half the dill, then season.
Toss the beetroot and half the dressing in a large foil-lined roasting tin. Roast for 5 minutes. Tuck in the fish, skin-side down, spaced apart. Scatter with more dill, drizzle with 1 tsp oil, season and roast for 12-15 minutes until opaque and flaking easily with a fork.
Boil the buckwheat in salted water for 10 minutes until just tender, then drain in a sieve, rinse and set aside to drain. Meanwhile, peel, slice and pull apart the remaining oranges and stir into the dressing to make a relish.
When the fish is ready, remove and set aside. Fold the buckwheat and 2 tsp oil through the tray and check the seasoning. Divide between plates and top with the salmon, relish and remaining dill, then serve with a spoonful of soured cream.
Cook’s tip
Buckwheat is actually a seed, is gluten free and not related to wheat at all. It’s a great alternative to other grains, is quicker to cook than brown rice and has more bite to it than couscous. You can simmer it in vegetable stock instead of water, for extra flavour too.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,531kJ/ 605kcals |
|---|---|
Fat | 29g |
Saturated Fat | 6.8g |
Carbohydrates | 50g |
Sugars | 13g |
Fibre | 7.3g |
Protein | 33g |
Salt | 0.4g |