This is a lovely festive dish to serve hot or cold. Delicious as a main with new potatoes and seasonal salads. Or on lavosh/crackers with parsley and a squeeze of fresh lemon as I’ve done here. My salmon side was 800 grams and took 12-15 minutes to cook. The larger your side the longer it will take. As a main dish, I find around 150g of salmon per person is plenty.
Use: fresh Salmon side, pin-boned.
For the Salmon
- 1 Side of Salmon, pin-boned
- 1/3 cup Rock Salt
- 3 Medium Beetroot, peeled & grated
- 2 Tbsp Brown Sugar
For the Horseradish Cream
- 1 cup Sour Cream
- 1 tsp Lemon Juice
- 2 Tbsp Mandy’s Horseradish Sauce or Grated Horseradish
- 1 Tbsp Parsley, chopped
For the Balsamic Glaze
- ½ cup Balsamic Vinegar
- 2 Tbsp Sugar
- Pinch Flaky Sea Salt
- Lay the salmon side skin down in a glass or ceramic dish.
- Mix the salt, beetroot & sugar together in a bowl.
- Pour beet mix over the salmon and cover. Refrigerate for 2 hours.
- Remove the salmon from the fridge, scrape the beet mix to the side and flip the salmon. Then redistribute the beet mix on the skin side of the salmon. Cover and refrigerate for another two hours.
- While the salmon is chilling, mix your horseradish cream ingredients together and refrigerate.
- Place the balsamic glaze ingredients in a saucepan over a medium heat and simmer for ten minutes. Set aside.
- When you’re ready to cook, remove your salmon from the fridge and bring it up to room temperature.
- Preheat the oven to 180 degrees fan bake.
- Line a tray with baking paper.
- Scrape the beet mix off the salmon and wipe the surfaces of the salmon with a paper towel to remove any residue.
- Place the salmon skin-side down on the lined tray and brush generously with the balsamic glaze.
- Pop your tray into the pre-heated oven. Brush salmon every 5 minutes with the balsamic glaze until it’s golden and cooked through. Remember it will keep cooking once it’s removed from the oven.
- Serve hot or cold, with horseradish cream. Enjoy!
Recipe by Jana from The Macpherson Diaries