Salmon with Hot Beetroot Relish is a traditional British recipe for a classic dish of salmon poached in a mix of soy sauce and lemon juice with spices that's served as a light Christmas Eve meal with a beetroot relish flavoured with mustard. The full recipe is presented here and I hope you enjoy this classic British version of: Salmon with Hot Beetroot Relish.
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This British salmon dish is very easy to prepare and makes a great light meal for Christmas Eve.
Ingredients:
6 salmon fillets, skin off, (about 125g each)
A little olive or vegetable oil
salt and freshly-milled black pepper, taste
3 tablespoons soy sauce
1 tablespoon fresh grated ginger
2 tablespoons lemon juice
2 bunches watercress or a large bag of wild rocket or baby spinach leaves
1 lemon, cut in 6 wedges
For the Relish:
250g cooked whole beetroot (not pickled), finely diced
4 tbsp coarse whole-grain mustard
1 tbsp honey
2 tablespoons balsamic vinegar or red wine vinegar
Method:
Lightly brush the salmon fillets with oil, season lightly with salt and liberally with black pepper then place in a non-stick roasting pan. Mix together the soy sauce, ginger and lemon juice and pour over the salmon. Leave to marinate for at least 15 minutes then place in an oven pre-heated to 190°C and bake, uncovered for about 25 minutes, or until the flesh feels just firm. About half-way through the cooking process baste the fish with the pan juices. Remove from the oven, cover with foil and allow to stand for 10 minutes.
Mix together the beetroot, mustard, honey and vinegar. To serve arrange the green leaves on a plate, arrange the salmon on top and spoon-over the beetroot relish. Garnish with the lemon wedges.
