Beetroot Salmon Quick Recipe

Beetroot salmon

Servings 4
Calories

Ingredients
 

  • 1 large salmon fillet
  • 80 g Sugar
  • 4 tbsp Horseradish
  • 1 Small bunch dill, chopped
  • 2 Small beetroot, grated
  • 5 tbsp Sea salt
  • 1 Orange, zest only
  • 1 Lemon, zest only
  • dash Gin, optional

Instructions
 

  • Mix together all ingredients apart from the salmon. Lay out two large sheets of baking paper and spoon over half of the mixture on one sheet. Lay the salmon fillet on top, then spoon over the remaining mix.
  • Wrap together tightly with the remaining baking paper and place in a large tray. Place another tray on top to weigh it down, then leave in the fridge for at least three days or up to one week.
  • Unwrap the salmon and remove the marinade. Slice into thin slivers and serve with almond cream cheese and crusty toast.
Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

Kathryn Danzey

Kathryn Danzey

Kathryn Danzey is the Founder of rejuvenated with over 40 years experience in the Health, beauty and nutrition.

She has been behind the creation of all the award-winning products at Rejuvenated and writes regularly for national press and lifestyle magazines. Kathryn is passionate about sharing information to support Rejuvenated customers in their health and wellness journeys.

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