Blood orange & beetroot salsa with pan-fried salmon
Author: Jeanne Horak-Druiff
Recipe type: Entree
This dish is quick to whip up, gorgeous to look at, and packed with health benefits - antioxidants and fatty acids. What's not to like?
2 small cooked beets, diced
2 blood oranges, peeled, seeded and chopped roughly
a small handful of flat-leaf parsley finely chopped (optional)
a couple of tablespoons of raspberry (or other sweet berry) vinegar
salt and pepper to taste
2 salmon fillets, skin on
a little oil for frying
Place the diced beetroot, chopped orange and parsley (if using) in a bowl, add the vinegar and mix well. Check for seasoning and add more vinegar, as well as salt and pepper to taste.
Heat a little oil in a heavy frying pan or skillet. Rinse the fish, pat dry and generously salt the skin side.
When the pan is hot, place the fish in the pan skin-side down and cook over medium high heat for 2-3 minutes or so, depending on the thickness of the fillets. Turn the fillets over and cook for another 1 minute until the outside of the fish is cooked but it remains pink on the inside.
Serve immediately on a bed of couscous topped with the blood orange & beetroot salsa.
Recipe by Cooksister | Food, Travel, Photography at http://www.cooksister.com/2013/03/blood-orange-beetroot-salsa-with-pan-fried-salmon.html