Tag Archives: Beetroot

Salmon, Chicory, Sprouts, Beet & Brie

(No space for full title above.)

Lemon salmon on oregano spaghetti with boiled carrots, blanched chicory and beansprouts, with beetroot and Brie.

  1. Set the pasta to boil and drain when done. Season with sea-salt. Then toss with a good lug of extra virgin olive oil and dried oregano leaves.
  2. Sear the fillet of salmon with a generous squeeze of lemon juice, till lovely and browned.
  3. Boil the carrots and blanch chicory and beansprouts briefly. (Note: chicory is bitter so a small quantity will suffice.)
  4. Serve with beetroot cubes and pinches of Brie.
  5. Garnish with carrot leaves.
Don’t those carrots look lovely?
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