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Ingredients

Method

  • STEP 1

    Chop the beetroot and feta into small cubes and mix with the juice and zest of one lime and some seasoning.

  • STEP 2

    Season the salmon. Heat 2 tbsp of oil in a nonstick frying pan over a high heat. When hot add the salmon, skin-side down, and cook for 3 mins. Flip over, turn the heat down and cook for a further 4-5 mins. Serve with the beetroot salsa and the remaining lime, cut into wedges.

Recipe from Good Food magazine, August 2017

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A star rating of 4.6 out of 5.23 ratings
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