This is a current mid-week favourite in our house. It’s easy to make, as is everything I cook, and incredibly healthy but it is also special enough to feel like a treat. There are three main parts and you obviously don’t have to do them all: two out of the three could make a great meal too.
The quantities below are enough for two greedies.
1 salmon fillet per person (and some extra for any babies!)
For the beets: 1 red onion, 2 tsp mustard seeds, 1 red chilli, 1 pack of cooked beetroot (NOT the kind in vinegar), 2 tsp garam masala, 2 tbs dessicated coconut, some fresh coriander, juice of 1 lemon
For the salad: leaves of your choice (I like spinach and lambs lettuce), cucumber, frozen broad beans, spring onions
First, make the salad by cooking the broad beans (I microwave for three minutes in a bowl with water – ANYTHING to minimise washing up) and arranging all the ingredients on a large plate* or in a salad bowl.
Then cook the curried beetroot. Heat some oil in a medium-sized sauce pan and cook the onion with the mustard seeds and chilli until it is soft. Add the garam masala and the beetroots (cut up into chunks) and cook for a few minutes. Add the coconut and stir thoroughly. It should be quite dry. Stir in some chopped, fresh coriander and squeeze the lemon juice over it.
Finally, heat a little more oil in a frying pan until very hot (just starting to smoke). Put the fish fillets in the pan skin-side down and leave them there without moving for 2-3 minutes, depending on thickness. This will give you a nice crispy skin. Turn them carefully and cook for another 1-3 minutes before removing from the pan.
Serve the beets on top of the salad leaves and the fish fillet on top of the beets.
* We LOVE our salad plate. When was it decided that salad must go in a bowl? The one in the pictures above was a bargain from TK Maxx. You can sometimes find some great kitchen equipment there if you’re in the mood to rummage!