RECIPE: Beetroot & Juniper Glazed Salmon

RECIPE

A Fish Dish To Remember

One of Abi's fave Christmas recipes by Donna Hay, a light but (very) tasty fish course which can be served as a starter. The beetroot adds a vibrant richness that makes for a plate full of colour. Serve with some horseradish mash for a super tasty first course. Delish.

RECIPE: Beetroot & Juniper Glazed Salmon

SERVES 4

Ingredients

1 x 800g Side Sashimi-Grade Salmon, Skin On
4 Lge Beetroot (1KG), Trimmed and Chopped
3 Cups (750ML) Apple Juice
6 Cloves Garlic
1 Tsp Finely Grated Lemon Rind
2 Tbsp Juniper Berries
1 Tbsp each Sea Salt Flakes and Black Peppercorns
1 Bunch Tarragon (about 6 sprigs)
½ Cup (90g) Light Brown Sugar
1 Tbsp Apple Cider Vinegar
2 Tbsp Extra Virgin Olive Oil

Method

1. Place the salmon to fit snugly in a deep-sided baking dish. Place the beetroot, juice, garlic, lemon rind, juniper, salt, pepper and half the tarragon in a blender and blend until smooth. Pour the mixture over the salmon, ensuring the salmon is submerged. Cover with plastic wrap and refrigerate for 3 hours.

2. Preheat oven to 240°C (475°F). Line a large baking tray with non-stick baking paper. Remove the salmon from the dish, wipe off any excess marinade and set aside, skin-side down, on the tray. Reserve ½ cup (125ml) of the beetroot mixture and strain into a small saucepan. Place over medium heat. Add the sugar and vinegar, stir to combine and bring to the boil. Cook for 10 minutes or until syrupy.

3. Roast the salmon, brushing every 10 minutes with the beetroot glaze, for 30 minutes or until dark golden.