As we go into summer, I’m always on the lookout for light, interesting food and this recipe is from the BBC and is a super combination of flavors. SO easy too!
This recipe is for 2, but very easily augmented
2 fillets of skinned salmon fillet, about 5 oz each
1/2 lb cooked beets. (I roast mine in foil with balsamic vinegar and orange juice) after peeling and halving them, but you can certainly buy ready cooked ones.
3 oz Greek feta cheese (not crumbled)
2 limes
A little fresh thyme for garnish
Chop the cooked beets and feta into small cubes and mix with the juice and zest of 1 good sized lime. Add seasoning
Season the salmon with salt and pepper. Heat 2 tbsp oil in a non-stick frying pan over a high heat.
When hot, add the salmon, skinned-side down and cook for 3 minutes.
Flip over, turn the heat down and cook for a further 4 – 5 minutes until it starts to flake with you cut through it.
Serve the beet salsa and the remaining lime cut into wedges. Sprinkle a few florets of fresh thyme over the salsa.