Summer beet salad with roasted salmon

Name: summer beet salad with roasted salmon
Total time: 25 min
Yield: 4
Ingredients: 600 gram salmon fillet; 1 lemon; 2 tablespoon honey; 2 tablespoon light brown caster sugar; 125 milliliters olive oil; 50 milliliters Red wine vinegar; 2 shallot; 1 teaspoon dijon mustard; 8 raw beet; 0.5 crop iceberg lettuce; 200 milliliters creme fraiche; 2 spring / forest onion; 0.5 bunch chives; 125 gram goat cheese

Ingredients

Directions

Cut the salmon fillet into 4 portions. Sprinkle with (sea) salt and spread lemon juice, grated rag and honey over it.
Massage this mixture a bit in the salmon and leave to marinate for 20-25 minutes.
Beat a 100 ml oil dressing, the vinegar, shallot, mustard, salt and pepper.
Peel the beetroot and keep the leaves. Scrape the beetroot thinly or grate them coarsely.
Spoon the beetroot with the finely chopped leaves, the iceberg lettuce and the dressing.
Mix the crème fraîche with the spring onion.
Drizzle the salmon with the rest of the oil and grill the fish 2-3 minutes per side in a hot grill pan or on the barbecue.
Serve the beet salad on a plate or plates.
Divide the goat's cheese over it and put the salmon on it.
Serve the creme fraiche.