Serves 4
4 rashers back bacon, thinly sliced
4 spring onions, trimmed and sliced
225g frozen peas
1 x pouch Baxter's Garlic and Rosemary Marinated Beetroot
15ml vegetable oil
4 x 175g salmon fillets, skinned
1. Heat a frying pan, add bacon and cook 4 minutes until crisp and golden. Add spring onions and peas and continue to cook for 2-3 minutes, stirring until the peas are hot and cooked through. Drain the beetroot (reserving the marinade) and stir these into the peas mixture. Cook for a further minute or so until hot. Transfer to a bowl and keep warm.
2. Add the oil to the pan and cook the salmon over a medium heat for about 4 minutes on each side until seared on the outside and just pink in the centre. Season.
3. Divide the pea and bacon salad between four plates then place a salmon fillet in the centre of each. Finally, drizzle over the beetroot marinade and serve.
4 rashers back bacon, thinly sliced
4 spring onions, trimmed and sliced
225g frozen peas
1 x pouch Baxter's Garlic and Rosemary Marinated Beetroot
15ml vegetable oil
4 x 175g salmon fillets, skinned
1. Heat a frying pan, add bacon and cook 4 minutes until crisp and golden. Add spring onions and peas and continue to cook for 2-3 minutes, stirring until the peas are hot and cooked through. Drain the beetroot (reserving the marinade) and stir these into the peas mixture. Cook for a further minute or so until hot. Transfer to a bowl and keep warm.
2. Add the oil to the pan and cook the salmon over a medium heat for about 4 minutes on each side until seared on the outside and just pink in the centre. Season.
3. Divide the pea and bacon salad between four plates then place a salmon fillet in the centre of each. Finally, drizzle over the beetroot marinade and serve.