Salmon Fillet with Salad of Baxters Garlic & Rosemary Marinated Beetroot
This pan fried fillet of salmon is served with delicious garlic and rosemary marinated beetroot.
4 rashers back bacon, thinly sliced
4 spring onions, trimmed and sliced
225g (8oz) frozen peas
1 x pouch Baxters Garlic & Rosemary Marinated Beetroot
1 tbsp (15ml) vegetable oil
4 x 175g (6oz) salmon fillets, skinned
Preparation time: 5 minutes
Cooking time: 15 minutes approx
- Heat a non-stick frying pan, add the bacon and cook for 4 minutes or until crisp and golden. Add the spring onions and peas and continue to cook for 2 -3 minutes, stirring until the peas are hot and cooked through. Drain the beetroot (reserving the juices) and stir these into the pea mixture. Cook for a further minute or so until hot. Transfer to a bowl and keep warm.
- Add the oil to the pan and cook the salmon over a medium heat for about 4 minutes on each side; until seared on the outside and just pink in the centre. Season.
- Divide the pea and bacon salad between four plates, then place a salmon fillet in the centre of each. Finally drizzle over the beetroot juice and serve.