Gin and Orange Glazed Salmon with a Beetroot and Orange Salad


  • 80ml Orange Juice

  • 40ml Gin

  • 2x Tbsp Clear Honey

  • 2x Tbsp Sprigs of Thyme

  • 2x Salmon Fillet Portions

  • 2x Oranges, Segmented

  • 200g Beetroot, Cooked, Peeled and Cut into Cubes

  • 2x Tbsp Extra Virgin Olive Oil

  • Salt and Pepper


  • 1x Tbsp Creamed Horseradish Sauce

  • 1x Tbsp Orange Juice

  • 2x Tbsp Crème Fraîche

  • 1/2x Tsp Dijon Mustard

  • 1x Tbsp Extra Virgin Olive Oil

  • 1/2x Tbsp Finely Sliced Chives


  1. 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.
  2. 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.
  3. Meanwhile, make the sauce: mix together the horseradish sauce with the orange juice, crème fraîche, mustard, oil and chives. Season with salt and pepper.
  4. Mix the beetroot with 2 tablespoons of olive oil and season with salt and pepper.
  5. 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.

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Prep: 10 mins

Cook: 20 mins

Serves: 2