Gin and Orange Glazed Salmon with a Beetroot and Orange Salad

Ingredients

  • 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

  • FOR THE SAUCE:

  • 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

Method

  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.

Back to all recipes

Prep: 10 mins

Cook: 20 mins

Serves: 2