Roast Beetroot Salmon

Dominic Franks shares a light, flavourful salmon and seasonal vegetable recipe perfect for late summer entertaining.

They say “clothes maketh the man” and in the same vein I believe that the “meat maketh the dish”. What I mean by this is that if you’re going to eat meat or fish, it should be the best quality product you can afford. It should be treated with respect and made the star of the show.

This stunning piece of Atlantic line-caught salmon has been cold-smoked locally by my friends at Alfred Enderby and I’m roasting it on a bed of vegetables smothered with a crust of beetroot tops and pistachio – and it is glorious.

METHOD

• Place all the veg, lemon and garlic into a large roasting tin, drizzle with oil and honey and season with fresh thyme, salt and pepper and chilli flakes. Mix well.
• Roast for 20 minutes, stir well and roast again for another 10 mins. Then turn the oven down to 180°C (Fan) 320°F
• Meanwhile, add all the crust ingredients to a food processor and blend into a chunky paste. Spread this paste on top of the salmon and lay this on top of the partly roasted veg. Pop it back into the oven and cook for 15 minutes until the salmon is cooked through but still moist. (If you’re using individual portions, this could take less depending on the thickness of the portions.
• I broke the salmon up into large flakes to serve.

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