Char-grilled salmon with beetroot and walnut sauce

It might sound fancy, but this char-grilled salmon dish will take you less than half an hour to get onto the table.

Recipe «Char-grilled salmon with beetroot and walnut sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small baguette, very thinly sliced, 1 tbsp olive oil, 450g can baby beetroots, 2 tbsp chopped walnuts, 60ml walnut oil , 2 tbsp red wine vinegar, 4 salmon fillets, with skin on, 150g mixed baby salad leaves , 100g goat's curd.

Ingredients:

• 1 small baguette, very thinly sliced 
• 1 tbsp olive oil 
• 450g can baby beetroots 
• 2 tbsp chopped walnuts 
• 60ml walnut oil 
• 2 tbsp red wine vinegar 
• 4 salmon fillets, with skin on 
• 150g mixed baby salad leaves 
• 100g goat's curd 

Instructions

1. 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.
2. 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.
3. 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.
4. Place the salmon on serving plates. Top with salad leaves and goat's curd. Serve with croutons and beetroot sauce.