White's Oats

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Sumac Salmon with roasted beetroot and toasted granola

  • 15 minutes plus 10 minutes preparation time
  • Makes 4

300g steamed beetroot, cut into wedges

100g endamane beans

160g beetroot leaves

8 small radishes, trimmed and finely sliced

40g pomegranate seeds

2 tablespoons balsamic vinegar

For the Granola:-

1 egg white

100g Whites Organic Jumbo Oats    50g cashew nuts, chopped

50g pistachio nuts, shelled and chopped 60g mixed seed mix

30g pine nuts 1 teaspoon chilli powder

1 teaspoon onion salt

1/2 teaspoon garlic salt

For the Salmon:-


4 x large salmon fillets, skin on

2 teaspoons ground sumac

1 teaspoon olive oil

The juice of a lemon

Freshly milled salt and pepper

Preheat the oven to 180oc (fan 160oc), gas mark 4.

For the granola:-

In a large bow, lightly whisk an egg white. Fold in the remaining granola ingredients. Tip the mixture onto an oven tray and spread out. Bake in a hot oven for 10 - 12 minutes until golden, stirring occasionally. Remove from the oven and cool.

For the salmon:-

Preheat a non stick Char-grill or frying pan to medium.

In a large bowl, mix the sumac, olive oil, lemon juice together and add salmon fillets. Coat the salmon, place onto a hot Char-grill and season.

Cook the salmon for 4 - 5 minutes, turning half way through cooking, then remove from the grill and rest for 2 minutes.

To serve:-

Arrange the beetroot wedges onto plates with edamame beans and beetroot leaves. Top with salmon, granola, a sprinkle of radish and pomegranate seeds. Drizzle with balsamic vinegar before serving.