Make weeknight cooking easy with this quick and tasty salmon salad.
- Preheat oven to 220C. Heat 2 tablespoons oil in an ovenproof frying pan over high heat. Add garlic, thyme, lemon zest and beetroots, and cook, tossing, for 1 minute. Add sugar and vinegar, and cook, tossing, for a further 3 minutes or until beetroots are glazed. Transfer pan to the oven and roast beetroots, turning occasionally, for 25 minutes or until tender.
- Five minutes before beetroots are ready, cook fish. Heat remaining 2 tablespoons oil in a large, heavy-based frying pan over high heat. Add fish, skin-side down, and cook for 3 minutes or until skin is golden and crisp. Turn fish over, turn off heat, then leave fish in pan for 2 minutes; the residual heat will finish cooking fish.
- Spoon beetroot mixture into a large bowl. Add parsley, walnuts and half the cheese, and toss gently to combine.
- Divide salad among plates. Top with fish and scatter with the remaining cheese to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set