We always have salmon on Christmas Day and this years version is easy, tasty, impressive and delicious! But don’t save it for Christmas, this beauty will impress your guests all year round.
Balsamic & Beetroot Glazed Salmon with Horseradish Cream
- 1 x side of salmon mine was 800 grams
- 3 medium sized beetroot peeled and grated
- 2 tablespoons brown sugar
- 1/3 cup rock salt
- ½ cup balsamic vinegar
- 2 tablespoons sugar
- Pinch salt
- 1 cup sour cream
- 1 teaspoon lemon juice
- 2 tablespoons grated horseradish
- 1 tablespoon chopped parsley
For the salmon, get a dish that will comfortably fit the whole side of piece. A Glass or ceramic dish is best.
Mix the salt, beetroot & sugar together in a bowl.
Pour beet mix over the salmon and cover. Place in the fridge for 2 hours.
After 2 hours, turn salmon over and redistribute the beet mix. Cover and refrigerate again for 2 hours.
While it is chilling make your balsamic glaze and horseradish cream.
To make the horseradish cream mix all ingredients together and refrigerate until needed.
To make the balsamic glaze, place everything in a saucepan over a medium heat and simmer for ten minutes
When you are ready to cook, preheat oven to 180 degrees fan bake
Line a tray with baking paper
Take the beet mix off the salmon, wipe salmon surfaces with a paper towel.
Put the Salmon on the tray skin side down, brush the salmon with the glaze and place in the oven.
Brush every 5 minutes with more glaze.
Cook for around 12 – 15 minutes until golden but it doesn’t need to be fully cooked through as it will keep cooking once its taken from the oven.
Serve the salmon with the horseradish cream, lavosh, parley rocket & lemon wedges