January 07, 2009 - 13:14 GMT hellomagazine.com Salmon fillet with salad of garlic and rosemary marinated beetroot GALLERY Serves 4 INGREDIENTS 4 rashers back bacon, thinly sliced 4 spring onions, trimmed and sliced 225g/8oz frozen peas 1 x pouch Baxters Garlic & Rosemary Marinated Beetroot 1 tbsp vegetable oil 4 x 175g/6oz skinless salmon fillets Salt and freshly ground black pepper MethodFry the bacon until crisp and golden. Add the spring onions and peas and cook for 2-3 minutes more, stirring until the peas are hot and cooked through. Drain the beetroot, reserving the marinade, and stir the beetroot into the pea mixture. Cook everything for a further minute or so until hot, then set it aside in a bowl and keep it warm. Add the oil to the pan and sear the salmon on each side over a medium heat. Cook for a couple more minutes on each side – the flesh should still be just pink in the centre. Season. Divide the pea and bacon salad between 4 warm serving plates, then place a salmon fillet in the centre of each. Drizzle the reserved beetroot marinade over the salmon and serve.