Beet salmon with strawberry, tomato salsa + balsamic

Serves 4

This vibrant and savory dish is a treat for your taste buds!

4 x 4oz pieces

salmon

2 large

juiced beets

8 medium

coarsely chopped strawberries

1 pint

tri-coloured heirloom tomatoes

¾ cup

red onion

8 sprigs

coarsely chopped coriander

4 tbsp

olive oil

2 tbsp

apple cider, or white balsamic vinegar

1 tbsp

lime juice

3 tbsp

toasted coriander

mint leaves

To taste

Kosher salt

To taste

pink peppercorn, or Black fresh pepper

4 tbsp

grape seed oil

1 tbsp

fine balsamic

For garnish

edible flowers

In a medium size shallow bowl, Marinade the salmon with beet juice for a few hours. Discard the beet juice once marinated.
In a medium bowl mix the chopped strawberries, tomatoes, red onion, coriander, lime juice, olive oil & vinegar. Season according with salt and pepper. Set aside
Roast coriander and pink peppercorn in a pan until you can smell the aroma or at low heat roast for 6 minutes. Crush in a mortar pestle and sprinkle on the salmon.
In a medium non stick at medium heat add grape seed oil and roast salmon until cooked to desired temperature.
Plate the salmon on the bottom and sprinkle the salsa on top. Drizzle finishing balsamic and garnish with mint and edible flowers.