Sautéed Wild Salmon with Macerated Beetroot

This dish is perfect to be served as a starter or as a light lunch.

  • Serves: 4 starter portions

What you will need:

Sautéed Wild Salmon

  • 360g organic wild salmon
  • 100g unrefined caster sugar
  • 100g table salt

Wholesome Pearl Barley and Beetroot Salad

  • 300g pearl barley
  • 50g toasted sunflower seeds
  • 40g sugar snap peas
  • 10g flat leaf parsley
  • 40g spring onions
  • salt and pepper
  • 1tsp ground sumac
  • 25ml olive oil
  • 2tsp lemon juice
  • zest of one lemon

Macerated Beetroot

  • 2 whole raw beetroot, peeled
  • 25ml sherry vinegar
  • 1tsp unrefined caster sugar
  • 1tsp honey
  • sprig of fresh thyme
  • 1tbs olive oil
  • course sea salt and freshly ground black pepper

What to do:

Sautéed Wild Salmon

  1. Remove the skin and pin bones from the salmon.
  2. Cut the salmon in 30g pieces.
  3. Mix the salt and sugar, coat the salmon with the  mixture, and let the salmon cure for 15 minutes. Wash the salmon under cold running water and dry the salmon on clean kitchen paper.
  4. The fish is now ready to be sautéed. Heat a non-stick frying pan with a tablespoon of olive oil, do not season the fish as it has absorbed the salt from the curing earlier on.
  5. Sauté the salmon cubes until golden on all the sides, remember to place the presentation side down in to the pan first. Cook for 2 minutes on both sides, top and bottom.
  6. Drain the salmon on kitchen paper.

Wholesome Pearl Barley and Beetroot Salad

  1. Rinse the pearl barley under cold water, transfer the pearl barley to a large saucepan and cover the pearl barley with cold water, do not add any salt at this stage.
  2. Bring to the boil, reduce the heat to a simmer and cook the pearl barley for approximately 20 minutes until soft but still holds it’s shape. Add salt right at the end of the cooking time.
  3. Drain the pearl barley in a colander and rinse with cold water, let the pearl barley drain.
  4. Place the pearl barley in a large mixing bowl, add the olive oil, seasoning, ground sumac, toasted sunflower seeds, lemon juice and zest.
  5. Rough chop the parsley, slice the spring onions and sugar snap peas. Mix all the ingredients together, set-aside until serving.

Macerated Beetroot

  1. The beetroot needs to marinade in the liquid for a minimum of 2 hours before using.
  2. The vinegar and salt helps to break down and soften the beetroot, a form of pickling.
  3. I normally do this a few days in advance and keep it in a clean airtight container in the fridge.
  4. Peel the beetroot, use a mandolin to finely slice the raw beetroot about 1mm thick.
  5. Mix the rest of the ingredients in a mixing bowl and add the raw sliced beetroot, be generous with the seasoning. Refrigerate for a minimum of 2 hours before using.

Assemble the dish:

  1. Drain the beetroot on kitchen paper, place 9 pieces on each plate. Spoon on the pearl barley salad  to make a small tower. Place the salmon on top of the beetroot and garnish with pea shoots or rocket. Serve three pieces of salmon per portion; finish garnishing the plate with olive oil and rocket.