Salmon with Horseradish & Beets

This recipe comes from Jamie Oliver’s Happy Days with the Naked Chef, under the chapter, Quick Fixes which is exactly what I needed last night being busy prepping some stuff for the bbq we’re having today. It was very quick apart from boiling the beets, I had giant ones as no babies in the shops & they took quite a while so you need to get them started pretty early on. The beets were fantastic, this was a lovely way to serve them & I loved the marinade, the marjoram really stood out & has a lovely & unusual (to me) flavour, I have some growing on my herb shelf so nice to find good uses for it. If I had known how nice they would turn out I would have bought heaps & made a bowl for the Barbie today! Also the horseradish cream brought it all together, going very well with both the salmon & the beets.

Salmon with Horseradish & Beets

2 x 225g Salmon fillets, pin boned & scored ½ cm deep
salt & freshly ground black pepper
6-8 baby beetroots, cooked until tender then sliced
1 small handful of marjoram, leaves picked
extra virgin olive oil
balsamic vinegar
2 tablespoons crème fraiche
2 tablespoons creamed horseradish
juice of 1 lemon
a handful of rocket or watercress

Add your salmon fillets, skin side down, to a hot non-stick pan. Lightly press them with a spatula so they don’t curl up. After a minute they should be lightly golden. Turn the salmon over, sprinkle with salt & then place under a grill for 10-15 minutes until just cooked. While cooking, marinate your beetroots with the marjoram, a little olive oil, balsamic vinegar & seasoning. Mix the crème fraiche with the horseradish & season to taste, carefully, with salt, pepper & lemon juice. Place the beets & salmon on your serving plate, sprinkle over the rocket & drizzle with the horseradish sauce.