Salt-baked salmon with potato & beetroot salad

Name: Salt-baked salmon with potato & beetroot salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: British, European
Ingredients: 500g salmon; black pepper; 400g coarse salt; 500g potatoes; 200g beetroot; 1 avocado; 3 tbsp vinegar; 3 tbsp elderflower syrup; 3 tbsp olive oil; 1 shallot; 50ml capers; salt; black pepper

5 steps

Prep:10minCook:45min

Salmon baked in salt has a nice consistency and saltiness. Cooking time depends on how thick the salmon is. Using pre-cooked beetroot will save time.

Updated at: Thu, 17 Aug 2023 13:59:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories490.1 kcal (25%)

Total Fat29.6 g (42%)

Carbs29.8 g (11%)

Sugars8.9 g (10%)

Protein28.7 g (57%)

Sodium39208.7 mg (1960%)

Fiber5.2 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gsalmon

black pepper

400gcoarse salt

500gpotatoes

200gbeetroot

1avocado

3 Tbspvinegar

3 Tbspelderflower syrup

3 Tbspolive oil

1shallot

50mlcapers

salt

black pepper

Instructions

Step 1

Boil the potatoes and beetroot until soft it using row beetroot). Bear in mind that beetroot takes longer than potatoes.

Step 2

Pre-heat the oven to 150°C. Place about a 1/2 cm thick layer of coarse salt into an ovenproof dish. Lay the salmon onto the salt skin down, and season with pepper. Cook in the oven for about 20 minutes or until the core temperature is 48-56°C.

Step 3

Potato & beetroot salad: Mix the vinegar, elder- flower syrup, olive oil, finely chopped shallot, capers, salt and pepper in a large bowl.

Step 4

Cut the potatoes, beetroot and avocado into wedges. Fold into the bowl with the vinaigrette. Mix well.

Step 5

Serve the salmon with the potato & beetroot salad.