Beetroot marinated salmon with sambal

Bring a pop of colour to your plate and impress your family with this cured salmon dish that is certainly worth the effort.


For the salmon

  • 250 g beetroot
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • 3 tbsp sugar
  • 5 tbsp sea salt
  • 800 g skinless, boneless salmon fillet

For the sambal

  • 125 g pineapple flesh
  • 2-3 stalks white asparagus
  • Juice of 1 lemon
  • Salt and white pepper
  • Sugar
  • 1 red chilli
  • 1 small spring onion
  • 2 stalks parsley
  • 1-2 stalks basil


Step 1.
Peel the beetroot and grate finely (it is best to wear disposable gloves for this). Finely crush the coriander and pepper in a mortar.

Step 2.
Add to the beetroot with the sugar and sea salt and mix together. Spread 1-2 tbsp of the mixture in a shallow dish.

Step 3.
Rinse the salmon, pat dry and place on top. Spread the rest of the beetroot and spice mixture over the fish. Cover everything with cling film. Leave to marinate in the fridge for about 24 hours. Turn the salmon over after 12 hours.

Step 4.
For the sambal, chop the pineapple. Peel and dice the asparagus. Mix the pineapple and asparagus with the lemon juice, salt, pepper and sugar.

Step 5.
Cover and leave in the fridge for at least 3 hours. Finely chop the chilli or cut into thin rings. Cut the spring onion into thin rings. Mix both into the sambal. Chop half the herbs and stir in.

Step 6.
Preheat the grill. Pat the salmon dry with kitchen paper, place on a baking tray or in a small roasting tin and lightly grill for about 5 minutes, turning halfway through. It should only be lukewarm and still raw inside.

Step 7.
To serve, arrange the salmon on a platter, cut into slices and garnish with sambal and the remaining herbs. Serve with rice if desired.

Serves 4