It might sound fancy, but this char-grilled salmon dish will take you less than half an hour to get onto the table.
- Preheat oven to 180°C. Place the bread slices on an oven tray and drizzle with olive oil. Bake, turning occasionally, for 3-4 minutes or until golden and crisp. Remove from oven and set aside.
- Drain the beetroot and reserve 2 tablespoons of the juice. Place the beetroot and reserved juice, walnuts, oil and vinegar in the bowl of a food processor and process until almost smooth. Taste and season with salt and pepper.
- Heat a char-grill pan on high. Add the salmon and cook for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate and set aside for 5 minutes to rest.
- Place the salmon on serving plates. Top with salad leaves and goat's curd. Serve with croutons and beetroot sauce.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set