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Beetroot-marinated salmon with dill pickled rice salad

Name: Beetroot-marinated salmon with dill pickled rice salad
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 4 organic skin-on salmon fillets; 200g wild and basmati rice, rinsed; 1 red onion, sliced; Juice 1 lemon; 50g dill pickles, chopped; 1/2 x 25g pack fresh dill, roughly chopped; 1 whole raw chioggia (candy-striped) beetroot, cut into matchsticks; 2 tbsp extra-virgin olive oil; Light olive oil for frying; Fresh salad leaves to serve (optional); Crème fraîche to serve; For the marinade; 2 whole beetroot, grated; 1 tbsp freshly grated horseradish; Zest and juice 1 lemon, plus extra zest and juice to serve; 1/2 x 25g pack fresh dill, chopped; 1 tbsp dijon mustard; 3 tbsp extra-virgin olive oil; Freshly milled black pepper

Published: 16 Oct 17
Updated: 18 Mar 24

Looking for a Mother’s Day lunch recipe, or something special to put on the table this spring? Try our herby beetroot-marinated salmon – it’s a colourful, simple dish that’s ready in less than 30 minutes.

Alternatively, how about this beetroot and parsnip rösti topped with smoked salmon?

Easy
September 2017

Test kitchen approved

Serves 6
Hands-on time 30 min

Alternatively, how about this beetroot and parsnip rösti topped with smoked salmon?

Gluten-free recipes

Nutrition: per serving

Calories: 696kcals
Fat: 37.1g (6.2g saturated)
Protein: 38.7g
Carbohydrates: 49g (9.7g sugars)
Fibre: 5.6g
Salt: 0.8g

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Ingredients

4 organic skin-on salmon fillets
200g wild and basmati rice, rinsed
1 red onion, sliced
Juice 1 lemon
50g dill pickles, chopped
1/2 x 25g pack fresh dill, roughly chopped
1 whole raw chioggia (candy-striped) beetroot, cut into matchsticks
2 tbsp extra-virgin olive oil
Light olive oil for frying
Fresh salad leaves to serve (optional)
Crème fraîche to serve

For the marinade

2 whole beetroot, grated
1 tbsp freshly grated horseradish
Zest and juice 1 lemon, plus extra zest and juice to serve
1/2 x 25g pack fresh dill, chopped
1 tbsp dijon mustard
3 tbsp extra-virgin olive oil
Freshly milled black pepper

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Method

Put all the marinade ingredients in a bowl and mix well, then spoon half into a large food bag with the salmon fillets. Turn to coat, then set aside in the fridge to marinate for 1 hour (or overnight if you like – see Make Ahead). Cover and chill the rest of the marinade to serve with the salmon.
Boil the rice in 400ml water for 12-15 minutes until cooked but still with some bite. Drain, then rinse under cold running water to cool completely. Meanwhile, put the onion in a bowl with the lemon juice and a good pinch of salt and set aside for a few minutes.
Mix the cold rice with the dill pickles, fresh dill, beetroot matchsticks, extra-virgin olive oil and red onion. Taste and season.

Heat a frying pan with a little oil, then fry the salmon, skin-side down, for 3-4 minutes until the skin is crisp. Carefully turn and cook for a minute more or until cooked to your liking.
Serve the salmon with the rice salad, leaves (if using) and the rest of the marinade along with a dollop of crème fraîche and extra lemon zest and juice.

Recipe from September 2017 Issue

Nutrition

Nutrition: per serving

Calories: 696kcals
Fat: 37.1g (6.2g saturated)
Protein: 38.7g
Carbohydrates: 49g (9.7g sugars)
Fibre: 5.6g
Salt: 0.8g

delicious. tips

If you can’t find candy-striped (chioggia) beetroot for the salad, use the regular fresh stuff, or vacuum-packed cooked or pickled beetroot.
Marinate the salmon fillets the day before. The flavour and colour will intensify the longer they’re left. Keep any leftover rice chilled and eat within 2 days.