Easter Beetroot Coated Salmon - with Herb Dressing & Kale Avocado Salad

Easter Beetroot Coated Salmon - with Herb Dressing & Kale Avocado Salad

$95.00 ea
 
Serving Size: 6
Cook Time: 30 minutes
 

The crown jewels of family feasts. Take one ruby red, beetroot glazed side of salmon. Add a bright emerald green herb sauce. (Plus extra greens in a kale, asparagus and avo salad for goodness.) This is precious stuff indeed!

 

COOKING INSTRUCTIONS

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    1. Give all your vegies a little wash. Bring a medium size pot of salted water to the boil. Preheat the oven to 220°C. Pat dry the salmon and remove any remaining scales from the flesh. Finely grate the beetroot into a mixing bowl, set aside. On a baking tray lined with baking paper, place the salmon skin side down and season with salt and pepper. Evenly spread the horseradish paste over the salmon, lightly patting it so it sticks to the flesh.
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    2. Spread the grated beetroot over the salmon then lightly pat so it sticks. Drizzle the salmon with olive oil and season again with salt and pepper. Cook in the oven for approx. 15 mins until just cooked, then rest for approx. 10 mins. When cut in the thickest part, the salmon should flake easily, be moist and be a slightly darker pink in the centre.
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    3. Pick the dill, mint, coriander and parsley then add to the blender (reserving a small handful for garnish). Add the juice of half a lemon, ½ cup of olive oil and season with salt and pepper. Blitz until a dressing forms.
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    4. Remove the hard ends of the asparagus. Blanch in boiling water for approx.  2 mins. Drain and refresh under cold water.  Cut asparagus in half, set aside. 
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    5. Remove hard stems from kale and roughly chop the leaves. Place a large frying pan on high heat. When hot, drizzle olive oil and sauté for approx. 1 min until vibrant green, remove from pan. Slice the avocado into thin segments, set aside.
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    6. Using two spatulas, carefully transfer the salmon onto a platter. Drizzle over the herb dressing and garnish with reserved herbs. In a separate platter, place the kale, avocado and asparagus. Drizzle with olive oil and hand-squeeze over the juice of the remaining lemon. Sprinkle over the parmesan and season with salt and pepper. Consume within 48 hrs.

WHAT'S IN THE BOX?

 

  • 1 whole side salmon fillet (approx. 1.2 kg)
  • 300 g cooked beetroot
  • 2 tbsp horseradish paste
  • ½ bunch dill
  • ½ bunch mint
  • ½ bunch coriander
  • ½ bunch curly parsley
  • 1 lemon
  • 2 bunches asparagus
  • 1 bunch kale
  • 1 large avocado
  • 2 tbsp grated parmesan
 

    WHAT YOU’LL NEED FROM YOUR PANTRY

     

    • ½ cup olive oil
    • Salt
    • Pepper
     

      IF YOU DON’T HAVE A PANTRY ITEM, YOU CAN ADD IT NOW

      Villa Rossi - Extra Virgin Olive Oil (1l)

      $16.99 ea
       
       

      Rosto - Extra Oomph Olive Oil (750mL)

      $15.99 ea
       

      Colavita - Extra Virgin Olive Oil (1L)

      $19.49 ea
       

      Colavita - Extra Virgin Olive Oil (500mL)

      $10.49 ea
       
       
       
       

      Lake Crystal Australian Lake Salt Fine 250g

      $3.49 ea
       

      Maldon - Sea Salt Flakes (240g)

      $9.49 ea
       
       
       
       
       

      Spice & Co - Pepper Black Cracked (55g)

      $2.99 ea
       

      Spice & Co - Pepper Black Ground (55g)

      $2.99 ea