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M&S Health & Nutrition

Salmon with Beetroot risotto, shaved apple & fennel

Salmon with Beetroot risotto, shaved apple & fennel

Serves 4


- 4 Lochmuir Salmon Fillets
- 30ml Olive oil
- ½ Pack Thyme
- 1 Pack Cooked beetroots
- 160gm Pearl barley
- 1 litre Vegetable Stock
- 1 bulb Fennel
- 1 Apple
- 1 Lemon


  1. Pre heat the oven to Gas Mark 5 or 180°C
  2. Place the pearl barley in a medium size pan with stock to simmer
  3. Place the beetroot in a food processor and blend until smooth, then set this aside.
  4. Place the salmon in an oven proof dish, drizzle with the olive oil, season well and sprinkle some of the fresh thyme on top. Cook these for around 6-8 minutes. In the pre heated oven.
  5. Slice the fennel and the apple really thin, a Mandolin is a great tool if you have one. Place these in a mixing bowl, squeeze over ½ lemon and drizzle with a little Olive oil
  6. When the Pearl barley is soft, stir in the beetroot puree, if this consistency is a little wet, cook this for a couple of more minutes, if it is too thick, add a couple of spoons of hot water.
  7. To serve, spoon the risotto onto plates and place the Salmon in the centre, place a mound of the shaved salad on top and dress the risotto with a little drizzle of olive oil.
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