Gin and Orange Glazed Salmon with a Beetroot and Orange Salad

Preheat the oven to 200C/ Fan 180C/ Gas mark 6. Put the orange juice, gin and honey into a small pan with the thyme leaves. Bring to the boil and reduce by half. Allow to cool.
Place the salmon on a piece of parchment paper with gaps between the fillets. Pour the orange and gin glaze over the salmon fillets and place in the preheated oven for 8 – 12 minutes.
Meanwhile, make the sauce: mix together the horseradish sauce with the orange juice, crème fraîche, mustard, oil and chives. Season with salt and pepper.
Mix the beetroot with 2 tablespoons of olive oil and season with salt and pepper.
Arrange the salmon on a plate and drizzle the juices from the baking tray over the fillets. Scatter the beetroot and orange segments around it and serve with the horseradish sauce. Garnish with pea shoots.