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Glazed salmon & beetroot salad

Glazed salmon & beetroot salad


A classic prawn cocktail dressing adds an indulgent touch to this simple dish

  • Feeds 6 Feeds 6
  • Ready in 25 minutes

Each serving contains

  • Energy
    1593kj 382kcal
  • Fat
    Med 28%
  • Saturates
    Low 16%
  • Sugar
    Med 17%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 22g

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  • 6 Co-op salmon fillets
  • 3 tbsp Co-op Honest Value clear honey
  • 400g can Co-op chick peas in water, drained and rinsed
  • 2 tbsp Co-op extra virgin olive oil
  • 3 tbsp light mayonnaise
  • 3 tbsp Co-op tomato ketchup
  • 1 tsp Worcestershire sauce
  • 1 tsp Tabasco
  • Zest and juice of ½ lemon
  • 160g bag Co-op sliced curly kale
  • 125g pack Co-op British baby spinach
  • 250g pack Co-op British cooked beetroot, roughly chopped
  • 3 tbsp chopped chives


  1. Preheat the grill to high
  2. Put the salmon on a baking tray and grill on the middle shelf for 10 mins
  3. Drizzle with the honey and grill for 1-2 mins
  4. On a separate tray, toss the chick peas in 1 tbsp oil, season and grill for 10 mins, until golden and crisp
  5. Mix the mayo, ketchup, Worcestershire sauce, Tabasco and lemon zest to make a Marie Rose sauce
  6. Put the kale into a large serving dish
  7. Drizzle over the remaining oil and the lemon juice, and massage into the kale
  8. Add the spinach, beetroot and chick peas, and toss
  9. Flake the salmon over the salad and drizzle with the sauce
  10. Finish with a sprinkle of chives

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