Salmon Fillet with Salad of Baxters Garlic & Rosemary Marinated Beetroot
recipe
Salmon Fillet with Salad of Baxters Garlic & Rosemary Marinated Beetroot
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This pan fried fillet of salmon is served with delicious garlic and rosemary marinated beetroot.
Ingredients
- 4 rashers back bacon, thinly sliced
- 4 spring onions, trimmed and sliced
- 225g (8oz) frozen peas
- 1 x pouch Baxters Garlic & Rosemary Marinated Beetroot
- 1 tbsp (15ml) vegetable oil
- 4 x 175g (6oz) salmon fillets, skinned
Serves:
4
Preparation:
5
Cook Time:
15
Total Time:
20min
Directions
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- Heat a non-stick frying pan, add the bacon and cook for minutes or until crisp and golden. Add the spring onions and peas and continue to cook for minutes, stirring until the peas are hot and cooked through. Drain the beetroot (reserving the juices) and stir these into the pea mixture. Cook for a further minute or so until hot. Transfer to a bowl and keep warm.
- Add the oil to the pan and cook the salmon over a medium heat for about minutes on each side; until seared on the outside and just pink in the centre. Season.
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