{"id":4047,"date":"2019-02-12T12:02:20","date_gmt":"2019-02-12T12:02:20","guid":{"rendered":"https:\/\/lochduart.com\/?post_type=recipes&p=4047"},"modified":"2020-11-12T21:36:30","modified_gmt":"2020-11-12T21:36:30","slug":"gin-and-orange-glazed-salmon-with-a-beetroot-and-orange-salad","status":"publish","type":"recipes","link":"https:\/\/lochduart.com\/recipes\/gin-and-orange-glazed-salmon-with-a-beetroot-and-orange-salad\/","title":{"rendered":"Gin and Orange Glazed Salmon with a Beetroot and Orange Salad"},"content":{"rendered":"
    \n
  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.<\/span><\/li>\n
  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.<\/span><\/li>\n
  3. Meanwhile, make the sauce: mix together the horseradish sauce with the orange juice, cr\u00e8me fra\u00eeche, mustard, oil and chives. Season with salt and pepper.<\/span><\/li>\n
  4. Mix the beetroot with 2 tablespoons of olive oil and season with salt and pepper.<\/span><\/li>\n
  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.<\/span><\/li>\n<\/ol>\n","protected":false},"featured_media":4049,"template":"","acf":[],"yoast_head":"\nGin and Orange Glazed Salmon with a Beetroot and Orange Salad - Loch Duart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lochduart.com\/recipes\/gin-and-orange-glazed-salmon-with-a-beetroot-and-orange-salad\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gin and Orange Glazed Salmon with a Beetroot and Orange Salad - Loch Duart\" \/>\n<meta property=\"og:description\" content=\"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 ... 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