Salmon with goats cheese & betroot salad

Make weeknight cooking easy with this quick and tasty salmon salad.

Recipe «Salmon with goats cheese & betroot salad» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 80ml olive oil, 3 cloves garlic, skin on, bruised, 10 sprigs lemon thyme, leaves picked, 1 lemon, zest peeled into strips, 3 bunches baby beetroots, washed, trimmed, quartered , 2 tbsp caster sugar, 2 tbsp white balsamic vinegar, 4 x 220g pieces salmon fillet, skin on, pin-boned , 1 bunch flat-leaf parsley, 75g walnuts, roasted, 110g goat’s cheese, crumbled.

Ingredients:

• 80ml olive oil 
• 3 cloves garlic, skin on, bruised 
• 10 sprigs lemon thyme, leaves picked 
• 1 lemon, zest peeled into strips 
• 3 bunches baby beetroots, washed, trimmed, quartered 
• 2 tbsp caster sugar 
• 2 tbsp white balsamic vinegar 
• 4 x 220g pieces salmon fillet, skin on, pin-boned 
• 1 bunch flat-leaf parsley 
• 75g walnuts, roasted 
• 110g goat’s cheese, crumbled 

Instructions

1. 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.
2. 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.
3. Spoon beetroot mixture into a large bowl. Add parsley, walnuts and half the cheese, and toss gently to combine.
4. Divide salad among plates. Top with fish and scatter with the remaining cheese to serve.