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salmon poached in beetroot juice

Beetroot Poached Salmon With Samphire


  • Prep Time: 2 hours 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: 4 portions 1x
Scale

Ingredients

  • 3/4 beetroot weighing about 350g / 12oz
  • 120ml / half cup balsamic vinegar
  • 2 bay leaves
  • 1 teaspoon of black peppercorns
  • 2 garlic cloves (crushed)
  • 1 large sprig of thyme.
  • 4 salmon fillets weighing about 150g / 5oz each
  • 500ml / 1 pint fish stock
  • 250g / 9oz samphire
  • 2 limes (segmented with the juice reserved)
  • 60 ml / quarter cup of extra virgin olive oil
  • 1 small bunch of chopped parsley

Instructions

  1. Put the raw beetroot through a juicer. Then add the balsamic vinegar, bay leaves, peppercorns, garlic, and thyme to the beetroot juice.
  2. Place the salmon in a dish and pour the marinade over the fillets. Allow the fish to marinade for a couple of hours. Overnight would be better if you’ve got the time.
  3. After a couple of hours remove the salmon and pour the marinade into a pot large enough to hold the salmon fillets in one layer without them overlapping.
  4. Add the fish stock to the beetroot marinade and bring the cooking liquor up to the boil. Slide in the salmon fillets and cook for 2 minutes at a very gentle simmer.
  5. After 2 minutes turn off the heat and cover the pot with a lid. The fish will finish off cooking in the residual heat.
  6. Next its time to cook your samphire. Mix together the lime juice, segments, olive oil, and 60 ml or a quarter cup of liquor you poached the salmon in.
  7. Bring this mix up to the boil then add the samphire and steam it for about 30 seconds before adding the chopped parsley.
  8. To serve divide your samphire between 4 bowls, place the salmon on top, and season it with a good pinch of flakey sea salt

Notes

Alternative fish – trout, cod, or haddock