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For the salmon, get a dish that will comfortably fit the whole side of piece. A Glass or ceramic dish is best.
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Mix the salt, beetroot & sugar together in a bowl.
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Pour beet mix over the salmon and cover. Place in the fridge for 2 hours.
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After 2 hours, turn salmon over and redistribute the beet mix. Cover and refrigerate again for 2 hours.
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While it is chilling make your balsamic glaze and horseradish cream.
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To make the horseradish cream mix all ingredients together and refrigerate until needed.
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To make the balsamic glaze, place everything in a saucepan over a medium heat and simmer for ten minutes
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When you are ready to cook, preheat oven to 180 degrees fan bake
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Line a tray with baking paper
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Take the beet mix off the salmon, wipe salmon surfaces with a paper towel.
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Put the Salmon on the tray skin side down, brush the salmon with the glaze and place in the oven.
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Brush every 5 minutes with more glaze.
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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.
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Serve the salmon with the horseradish cream, lavosh, parley rocket & lemon wedges