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Hot-smoked Salmon with Orange & Beetroot Salsa
Responsibly-sourced hot smoked salmon is the star of this balanced spread. Bake till tender and juicy and enjoy with a zesty beetroot salsa. Crispy green beans and a punchy mash flavoured with horseradish make the perfect sides.
Ready in 20
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 2 large potatoes
- 1 tbsp horseradish puree (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
- 30g pumpkin seeds
- 1 orange
- 250g pre-cooked beetroot
- 1 handful of fresh dill
- 1 handful of fresh coriander
- 2 hot-smoked salmon fillets (skin on) (Fish)
- 160g green beans
Nutritional Information
Calories: 739
Protein: 46g
Carbs: 60g
Fat: 33g
Ingredients
- 1 handful of fresh coriander (use half)
- 30g pumpkin seeds (use half)
- 250g pre-cooked beetroot (use half)
- 160g green beans (use half)
- 1 orange (use half)
- 1 hot-smoked salmon fillet (skin on) (use half) (Fish)
- 2 large potatoes
- 1 handful of fresh dill (use half)
- 1 tbsp horseradish puree (use half) (Horseradish Flakes, Water, Rapeseed Oil, Spirit Vinegar, Salt, Citric Acid, Coconut Palm Sugar)
Nutritional Information
Calories: 800
Protein: 34g
Carbs: 99g
Fat: 28g
Hot-smoked Salmon with Orange & Beetroot Salsa
Responsibly-sourced hot smoked salmon is the star of this balanced spread. Bake till tender and juicy and enjoy with a zesty beetroot salsa. Crispy green beans and a punchy mash flavoured with horseradish make the perfect sides.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 180C
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a peeler, a masher & a medium bowl
Get the potatoes on
- Roughly dice the potatoes into 3cm chunks (peel optional), then add to the saucepan
- Simmer for 15-18 mins, until soft, then drain
Roast the salmon & green beans
- Meanwhile, trim the green beans
- Place onto the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper
- Add the salmon, skin-side up, alongside the green beans
- Roast for 8-10 mins / air fryer 6-8 mins, until the green beans are cooked and the salmon is heated through
Make the beetroot salsa
- Roughly chop the coriander and dill. Dice the beetroot into 1cm cubes. Peel and roughly dice the orange into 1cm chunks
- Transfer all to the medium bowl, then add the pumpkin seeds and 1 tsp oil. Season with a pinch of salt, then mix well to combine
Plate up
- Return the drained potatoes to the saucepan and mash with the horseradish (or to taste), 1 tbsp oil and a pinch of salt and pepper
- Share the salmon between plates, with the mash and green beans alongside. Spoon over the beetroot salsa
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