Chargrilled Atlantic salmon salad
350 g, (baby)
Skinless salmon fillet(s)
360 g, (bones removed, cut into 3 4cm cubes)
1 x 3 second spray(s)
1 tbs, chopped
150 g, (cherry)
1 medium, cut in half lengthwise and sliced into pieces
Baby capers, rinsed, drained
- Preheat oven to 180°C. Wrap the beetroot in foil and place on a baking tray along with the bulb of garlic. Place in the oven for 25-30 minutes until the beetroot is tender and the garlic has softened. Set aside to cool. Remove from the foil and rub the skin from the beetroots. Cut into halves or quarters.
- Spray the salmon with cooking oil spray and season well with salt and pepper. Preheat a chargrill plate on medium high and cook the salmon for 1 minute on each side until medium rare.
- To make the dressing, slice the end off the garlic and squeeze firmly to remove the flesh. Place in a food processor along with the lemon juice and 1 tbs water and process until smooth. Slowly add the olive oil and dill until thickened.
- In a bowl toss together the beetroot, tomatoes, cucumber, capers, rocket and dressing. Place on individual serving plates and top with the salmon pieces to serve.