Beetroot-Cured Salmon with Citrus Salad & Caramelised Walnuts Recipe

In a bowl, mix together the grated beetroot, sea salt, crushed peppercorns, lemon zest, and orange zest.

Spread half of the beetroot mixture in the bottom of a shallow dish. Place the salmon fillets on top, skin side down.

Cover the salmon with the remaining beetroot mixture, ensuring it is evenly spread and completely covering the salmon.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the salmon to cure.

After the curing time, remove the salmon from the dish and rinse off the beetroot mixture under cold water. Pat dry with paper towels.

To make the citrus salad, combine the mixed greens, orange segments, and grapefruit segments in a large bowl.

In a small pan, melt the butter over medium heat. Add the walnuts and honey and cook until the walnuts are caramelized and coated in the honey-butter mixture. Season with salt and pepper.

Heat a non-stick pan over medium-high heat. Add the salmon fillets, skin side down, and cook for 3-4 minutes on each side or until cooked to your liking.

To serve, divide the citrus salad among four plates. Top with a piece of beetroot-cured salmon and sprinkle with the caramelized walnuts.

Enjoy the vibrant flavors of the beetroot-cured salmon with the zesty citrus salad and crunchy caramelized walnuts!