Beetroot Grain Salad with Pomegranate Glazed Salmon
Recipes
Beetroot Grain Salad with Pomegranate Glazed Salmon
Servings 4 (8 as entrée)
Ingredients
Marinade
1/3 cup olive oil
¼ cup pomegranate molasses
2 tbsp honey, extra to serve
2 tsp ground cumin, extra to serve
1 clove garlic, crushed
Salt & cracked black pepper to taste
4 salmon fillets
1 red onion, finely sliced
1 tbsp red wine vinegar
1 cup grains, such as barley or frekkah
½ cup French lentils
100g green beans, trimmed and chopped
seeds from 1 pomegranate, optional
½ cup currants
½ bunch mint, leaves picked
2 tbsp freshly chopped dill
100g baby spinach or watercross
450g can Golden Circle® Baby Beetroot, drained and cut into wedges
50g flaked almonds, toasted
1 cup natural yoghurt, to serve
INGREDIENTS
Made with
Instructions
Step 1
Preheat oven to 190°C/ 170°C fan-forced. Line a tray with baking paper and place the salmon fillets evenly on the tray. Combine all the marinade ingredients in a bowl and whisk to combine. Set half aside and brush the remaining over the salmon fillets. Leave the salmon to marinate at room temperature while you make the salad. Step 2
Combine the sliced onion and vinegar in a small bowl and set aside to pickle. Meanwhile, cook the grains and lentils to pack instructions, adding the green beans for the last 2 minutes of cooking time. Rinse under cold water and drain well. Step 3
Transfer the salmon to the oven and bake for 12-15 minutes. Step 4
To assemble the salad: combine the reserved marinade in a large bowl with the onions and vinegar. Add the cooked grains, lentils, beans, pomegranate seeds, currants, chopped herbs and almonds. Toss everything together to coat well with the dressing. Step 5
Place the green salad leaves on a large serving platter. Spoon over the grain salad and top with the Golden Circle Baby Beetroot. Lay the cooked salmon on top. Step 6
Serve with yoghurt, drizzled with extra honey and sprinkled with cumin. What do I need?
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1
1/3 cup olive oil
2
¼ cup pomegranate molasses
3
2 tbsp honey, extra to serve
4
2 tsp ground cumin, extra to serve
5
1 clove garlic, crushed
6
Salt & cracked black pepper to taste
7
4 salmon fillets
8
1 red onion, finely sliced
9
1 tbsp red wine vinegar
10
1 cup grains, such as barley or frekkah
11
½ cup French lentils
12
100g green beans, trimmed and chopped
13
seeds from 1 pomegranate, optional
14
½ cup currants
15
½ bunch mint, leaves picked
16
2 tbsp freshly chopped dill
17
100g baby spinach or watercross
18
450g can Golden Circle® Baby Beetroot, drained and cut into wedges
19
50g flaked almonds, toasted
20
1 cup natural yoghurt, to serve
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Kraft Heinz acknowledges the traditional custodians of the land we work on and their continuing connection to land, culture and community. We pay our respects to Elders past, present and future. Aboriginal and Torres Strait Islander Peoples using this content are advised that it may contain images, names or voices of people who have passed away.