Salmon and Root!

This recipe is a favorite of mine, quick simple and delicious. Perfect any time of the year and great for the big or small occasion. Also a great clean dish, that has ample macronutrients to fuel you without being over baring on the calorie front!

It's a winner for me at home and also on the commercial scene! Try it out!

Salmon fillet with beetroot, feta and mint salad and toasted pine nuts

Ingredients

• 2 Salmon fillets

• 1/2 a pickled beetroot or 10-12 slices

• 50g feta

• 1 cup beetroot leaves

• 8-10 Lemon mint leaves (regular mint if lemon mint is unavailable)

• 1/8 cup of pine nuts

• 1/2 tsp chilli flakes

• 1 clove of garlic

• 1 tsp olive oil

• 1 tbs balsamic vinegar

Method

1. Preheat an oven to 180 degrees.

2. Crush garlic over the salmon fillets and sprinkle over chilli flakes.

3. Heat oil in a pan till piping hot, add salmon skin side down. Cook for about 2 minutes then put into the oven, this will take 8-10 minutes to cook through.

4. Pour pine nuts into a pan on a hot hob or place under the grill to toast them. They are very easy to burn so be careful! Blink and they will be charcoal.

5. Mix beetroot, beetroot leaves, and (lemon) mint and balsamic vinegar in a mixing bowl. Place two portions in bowls or on plates, sprinkle over pine nuts and crumble over feta.

6. Place the salmon fillet on top and you are ready to go!

P.S Cooking your own beetroot.

It's easy!

1. Peel and slice your beetroot and place in a pan.

2. Cover with boiling water and add 2 tbs of salt (pink if possible) 4 tbs of sugar, 1 star anise and a cinnamon stick.

3. Bring to the boil then simmer for around 15 minutes. Check by probing with a knife, the beetroot should slide straight off.

4. Allow to cool and store in the pickling liquid.

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