Beetroot Poached Salmon with a Marcona almond pesto.

Beetroot Poached Salmon with a Marcona almond pesto.



  • 2 Salmon Fillets
  • 4 Large cooked beetroots
  • 60g Basil
  • 50g Marcona Almonds
  • 50-100ml Extra Virgin Olive Oil
  • 6-8 Baby Beetroot
  • 2Tbsp Balsamic Vinegar
  • 1 Tsp Sugar


  1. Blitz large beets into a puree. Add salmon marinade for 2-24 hours. I did 4 for the above meal.
  2. Make pesto by lightly toasting almonds, then blitz together with all the basil and enough oil to make a runny consistency. Season well with salt and pepper. If too bitter add a squeeze of lemon and 1/2 tsp sugar.
  3. Put baby beets in foil with some seasoning, the vinegar and a touch of sugar. Roast uncovered for 20 mins at 180c.
  4. Place salmon in a pan with marinade. Add water to cover. Bring up to a slow simmer. Cook for 15mins or until salmon is 55c.
  5. Decorate the plate as best you can with the beets and pesto. Place the salmon on the side and even the polenta chips.

One Comment

  1. This looks stunning. I love the colours and flavours you’ve got going on here.

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