Cured and Roasted Glazed Side of Salmon

As tasty as it is pretty, this beetroot-stained salmon can be cured for 8-24hr, depending on how much time you have.

Hands-on time 15min, plus (overnight) curing. Cooking time about 30min. Serves 4

1 skin-on side of salmon, boneless (about 850g)

300g raw beetroot

150g caster sugar

50g flaked sea salt

Finely grated zest 1 orange

Finely grated zest 1 lemon

Small handful dill, roughly chopped

FOR THE GLAZE

200ml cranberry juice, we used Ocean Spray

2tbsp maple syrup

1tsp wholegrain mustard

Finely grated zest 1⁄2 orange

TO SERVE

Small handful dill, roughly chopped

1 Put the salmon skin-down in a large dish or tin (that will fit in the fridge). Wearing gloves, peel and coarsely grate the beetroot into a large bowl. Mix in the sugar, salt, orange and lemon zests and the dill. Press on to the salmon, then cover and chill for 8-24hr to lightly cure.

2 Meanwhile, make the glaze. Bubble the cranberry juice in a small pan until reduced by 1⁄2. Mix in the maple syrup, mustard and orange zest; bubble for 2min, until slightly reduced and sticky. Set aside.

3 Preheat oven to 220°C (200°C fan) mark 7. Line a large baking tray with baking parchment. Rinse the beetroot mixture off the salmon under cold water and pat dry using kitchen paper. Transfer the salmon on to the lined tray, skin-side down. Brush over 2⁄3 of the glaze (set rest aside). Roast the salmon for 15-20min, until just cooked.

4 To serve, brush over the remaining glaze and sprinkle over the dill.

PER SERVING 516cals, 44g protein, 32g fat (6g saturates), 13g carbs (13g total sugars), 0g fibre

GET AHEAD Make the glaze up to a day ahead. Cover and chill.