Another great way to recycle those lovely roasted maple and nutmeg carrots. Try it is worth the effort.

Ingredients

  • 300g Salmon (2 portions)
  • 2 small beetroots
  • 2 shallots
  • Rock salt
  • A hand full of Rosemary
  • 5 Basil leaves to garnish

For the sauce

  • 300g carrots (2 very large or 4 medium to small)
  • 250ml Coconut milk
  • 1tsp Nutmeg
  • Half garlic
  • 50ml Maple syrup
  • 1 orange
  • Rock salt
  • 50ml Olive oil/Coconut oil

Recipe

  1. Peel and chop the carrots in half lengthwise and cut into small slices, add the nutmeg, maple syrup, olive/coconut oil and a very generous pinch of rock salt and put into a glass roasting tray and place the oven at 180 degrees C.
  2. Put half of a clove of garlic in the oven too with the skin on and the beetroot with the skin on and cook all of the above for 30 minutes until soft or you can put a fork in them.
  3. Take everything out the oven (the beetroot will still be hard, but that is perfect). Peel the garlic once cold enough and add this to the carrots (including the oil and the syrup in the dish). Then add freshly squeezed orange and coconut milk and put it all in a food processor and blend until you have a smooth sauce. Season to taste. I had to add a little water to bring it to the consistency we wanted. (tip: we saved a handful of carrots to serve on the side)
  4. Cut the shallots into quarters and peel, and turn the oven on to 180C if it is off. Season the salmon heavily with rock salt on both sides and place it into a hot frying pan skin up and throw in the shallots and rosemary. Cook on the top side for 1 minute and flip the salmon so it is skin down and cook for another 2 minutes. Place the salmon into the oven for a further 5 minutes (we did it straight in the pan as we had a metal one on hand).
  5. Peel and slice the beetroot into thin slices, place on a plate with the sauce, shallots, carrots and finally sauce with a sprinkle of fresh basil!

That is it…. And it only takes about 45 minutes to impress yourself and if you are generous enough to share with others, them too!

Remember the sauce is vegan so you can just put it on top of pasta or buckwheat. Then add some vegetables on the side and you will have a delicious vegan dish.

The dish is 100% gluten-free! So if you are on a gluten-free diet try it! And remember if you post it, tag us, so we can admire your creation!

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