Char-grilled salmon with beetroot and walnut sauce

Char-grilled salmon with beetroot and walnut sauce

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Char-grilled salmon with beetroot and walnut sauce

The ingredient of Char-grilled salmon with beetroot and walnut sauce

  1. 1 small baguette, very thinly sliced
  2. 1 tablespoon olive oil
  3. 450g can toddler beetroots
  4. 2 tablespoons chopped walnuts
  5. 60ml (1/4 cup) walnut oil
  6. 2 tablespoons red wine vinegar
  7. 4 (about 800g) salmon fillets, with skin on
  8. 150g combined infant salad leaves
  9. 100g goats curd

The instruction how to make Char-grilled salmon with beetroot and walnut sauce

  1. Preheat oven to 180u00b0C. Place the bread slices on an oven tray and drizzle with olive oil. Bake, turning every so often, for three-four minutes or till golden and crisp. Remove from oven and set aside.
  2. Drain the beetroot and reserve 2 tablespoons of the juice. Place the beetroot and reserved juice, walnuts, oil and vinegar within the bowl of a meals processor and process till nearly easy. Taste and season with salt and pepper.
  3. Heat a char-grill pan on high. Add the salmon and cook dinner for 2-3 mins every facet for medium or until cooked on your liking. Transfer to a plate and set apart for 5 minutes to rest.
  4. Place the salmon on serving plates. Top with salad leaves and goats curd. Serve with croutons and beetroot sauce.

Nutritions of Char-grilled salmon with beetroot and walnut sauce

fatContent: 756.435 calories
saturatedFatContent: 47 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 57 grams protein
sodiumContent:

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