Ingredients
- Serves 4
- Brakes Scottish Salmon Supremes F 3420 (4 supremes)
Pauleys Herb Salad Mix C 10676
Tilda Basmati & Wild Rice A 9089 (115g)
Brakes Olive Oil A 33889 (2 tbsp)
Pauleys Red Onions C 10224 (2 large, peeled and sliced)
Brakes Balsamic Vinegar A 86027 (2 tbsp)
Pauleys Lemons C 10260 (tbsp juice)
Pauleys Raw Beetroot C 10604 (2, grated, approx 200g)
Pauleys Flat Leaf Parsley C 10384 (handful, chopped)
Method
Cook the rice per instructions.
Slowly caramelise the red onions in the olive oil in a frying pan. This should take at least 20 minutes. Do not let them colour at all. When very soft and sweet add the balsamic vinegar, let bubble then remove from the heat.
Fry the salmon supremes, keeping the cutlets slightly pink and being careful not to overcook them. Put aside to rest for a couple of minutes.
Fold the beetroot, lemon juice and parsley into the rice and season with salt and plenty of freshly ground black pepper. Just before serving toss through a handful of the herb salad or baby beetroot leaves.
Pile the warm salad on to the plates and top with the salmon, dressing with the balsamic reduction. Sprinkle a little additional chopped parsley over the top to serve.
