Grilled Wild Salmon, Isreali Beetroot Purée, Eldeflower Gin & Lime Mayonnaise

This is a top seller on all my menus. Mainly because its simple and colourful; but the dish has quite a lot depth, the lightly spiced beetroot purée is healthy and tasty and compliments the crispy salmon.

The addition of Za’atar is a big game changer with the purée, the sweetness of the maple syrup cuts through the earthy flavour of the beetroot, and the richness of the yogurt makes the whole thing complete.

I added a bit of zing with the Eldeflower Gin & lime Mayo; i like to serve it very chilled so the flavour takes on an iced Gin & tonic flavour, Its a little bit of decadence Never hurt anyone.

Grilled Wild Salmon, Isreali Beetroot Purée, Gin & Lime Mayo

Print Recipe
Serves: 4 Cooking Time: 40 minutes


  • 4x 120g pieces of Wild Salmon fillet (Skin on)
  • 8x stalks of long stem organic broccoli cooked still crisp to the bite.
  • 400g cooked beetroot, boil it in the skin till its soft and peel it, or buy it already cooked in a blister pack, the results will be pretty much the same.
  • 3 cloves of garlic (peeled)
  • 1 red chilli, de seeded and finely chopped
  • 250g of fully fat Greek yogurt
  • 4 stalks of fresh Coriander
  • 1/ ½ tablespoons of maple syrup or Honey
  • 2 tablespoons of olive oil
  • 1 tablespoon of Za’atar
  • 2 tablespoons of chopped mint
  • 1 x Lime zested and juiced
  • 1 measure of elderflower gin
  • 3 tablespoons of think french mayonnaise
  • 3 cubes of french salty butter
  • Sea salt
  • Pepper



Take the beetroot, garlic, fresh corriander, chilli, yogurt, maple syrup, za’atar and olive oil, and place it into a blender and blend till fully smooth. Season to taste and set aside to allow the flavour to develop.


Take the Mayonnaise and mix the Lime zest & Juice together with the Elderflower Gin, season with salt and pepper, place into the freezer and allow to really chill down.


Heat up a hot skillet or pan. In the meantime lightly oil and season the salmon, when the skillet is hot, turn it down to a medium heat, place the salmon presentation side down on the skillet for 3-4 minutes, this will give you the lovely grill marks you see in the picture. Now we are cooking the skin side and we want to make it nice and crispy. At this point you can either turn it over and cook it for a further 8-10 minutes or you can pop it in the oven on 200’c for 10 6-10 minutes.


Once the salmon is out of the pan, place the long stem broccoli in the hot skillet for 2 minutes, then add the butter, allow the butter to foam and slightly burn, you want the nutty flavour of burnt butter on the broccoli, baste the broccoli in the butter for 2 minutes and remove onto a paper towel to drain, I like to add the butter to the broccoli purée it adds a lovely rich flavour profile, but its optional.


Once the salmon is nicely cooked, share the beetroot purée across 4 bowls (its served ambient) place the salmon on top, add a few heaps of the chilled mayonnaise around each plate, top with the broccoli and sprinkle with mint and drizzle some olive oil if you wish.




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