Salmon with Sweet and Sour Beetroot


Prep time: 
10 minutes
Cooking time: 
15 minutes


Sweet and sour beetroot pair well with salmon, or make this as a topping all of its own.


  • 500g cooked beetroot, quartered
  • 50g butter
  • ½ tablespoon groundnut oil (or sunflower / rapeseed)
  • 2 red onions, finely sliced
  • 2 tablespoon caster sugar
  • 1.5 tablespoon red wine vinegar
  • 4 salmon fillets
  • half a lemon, juiced
  • 200g creme fraiche
  • 2 tablespoon grain mustard
  • 1.5 tablespoon fresh dill, finely chopped


  1. Mix creme fraiche, mustard and dill together and chill until needed.
  2. Heat the butter and oil together in a pan and cook the onions over a medium heat till very soft. Add the beetroot and cook for 2 mins, raise heat and add the sugar and stir as it caramelises, add the vinegar and let it come to a boil and then turn off the heat. Season and taste for sweet and sour balance. Reheat when serving or serve at room temperature.
  3. In a large frying pan, heat some butter and oil. Season the salmon on both sides with salt and pepper. Cook skin side down on a medium heat for 2 mins. Turn over and cook for another 2 mins. Lower the heat and cover, cook till just done, squeeze over the lemon juice. Serve with the beetroot and creme fraiche.


Photo Credit: Jonny Hughes @jonny2love
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