Blood orange & beetroot salsa with pan-fried salmon
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
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
  1. 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.
  2. Heat a little oil in a heavy frying pan or skillet. Rinse the fish, pat dry and generously salt the skin side.
  3. 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.
  4. Serve immediately on a bed of couscous topped with the blood orange & beetroot salsa.
Recipe by Cooksister | Food, Travel, Photography at