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Beetroot and Juniper Salmon Fillet

Recipe by Tobie Puttock

  • 2 large beetroots (approx 600g), washed and roughly chopped
  • 1 cup of water or apple juice
  • 3 cloves of garlic, peeled
  • 1 teaspoon lemon zest
  • 1 tablespoon juniper berries
  • Sea salt and freshly cracked pepper
  • 600g single piece of salmon, pin boned with the skin on
  • 60g brown or coconut sugar
  • 1 tablespoon apple cider vinegar
  • Extra virgin olive oil

1) Pop the chopped beetroot, liquid, garlic, lemon zest, juniper berries and a pinch of sea salt and pepper into the bowl of a food processor and blitz until totally smooth.

2) Place the salmon into a large plastic or ceramic container, skin side down. Pour the beetroot mixture over the salmon, making sure it is quite submerged in the mixture. Cover with cling film and place into the fridge for 2-3 hours to marinate.

3) Preheat the oven to 180°C fan forced.

4) Remove the salmon from the fridge and hold it up over the container, scraping off as much of the beetroot marinade as possible, reserving it for later use.

5) Line a suitably sized baking tray with baking paper and lay the salmon skin side up.

6) Take approximately half a cup of the beetroot marinade and strain into a small pot. Add the sugar and vinegar, place the pot over a medium heat and cook while stirring for 10 minutes, reducing down to a syrupy consistency.

7) Pop the salmon into the oven and cook for 30 minutes, basting with the beetroot syrup at 10 minute intervals. Once ready, the salmon with be darkened in colour. Serve whole as a share plate with salad on the side.

Serves 4.

Watch Tobie make it here.

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