If you’re on the Atkins Diet or other Low Carb Diet, Grilled Salmon Recipes are quick, easy to prepare and taste great. Make this for your friends, they’ll never guess.
Ingredients - Serve 2
2 x 8oz/225g wild salmon fillets, skin on, descaled
3 cooked beetroot, cooked and cut into cubes (don’t use the pickled ones in a jar!)
200g mixed salad leaves or watercress
Extra virgin olive oil
juice of 1 lemon
2 tabsp sour cream
2 tabsp hot horseradish sauce
balsamic vinegar
Salt & Freshly ground black pepper
Method
Heat a non stick pan until very hot.
Turn on the broiler or overhead grill to hot.
Score the salmon skin and add to the pan, skin side down.
After 1 - 2 minutes turn the salmon over, season with salt and pepper and place under the grill for 10 - 15 minutes or until just cooked but still slightly deeper pink in the middle.
Whilst the Salmon is cooking, mix the beetroot in a dish with some olive oil and a little balsamic vinegar.
Mix the horseradish and sour cream together and season to taste with the lemon juice, salt & pepper.
To Serve
Place the Grilled Salmon skin side up on a plate along with the salad leaves and beetroot. Serve with the horseradish sauce.
