Salmon with Sweet and Sour Beetroot

|Sweet and sour beetroot pair well with salmon or make this as a topping all of its own.|beetroot red onion|500g cooked beetroot quartered50g butter½ tablespoon groundnut oil (or sunflower / rapeseed)2 red onions finely sliced2 tablespoon caster sugar1.5 tablespoon red wine vinegar4 salmon filletshalf a lemon juiced200g creme fraiche2 tablespoon grain mustard1.5 tablespoon fresh dill finely chopped|Mix creme fraiche mustard and dill together and chill until needed.Heat the butter and oil together in a pan and cook the onions over a medium heat till very soft. Add the beetroot and cook for 2 mins raise heat and add the sugar and stir as it caramelises add the vinegar and let it come to a boil and then turn off the heat. Season and taste for sweet and sour balance. Reheat when serving or serve at room temperature.In a large frying pan heat some butter and oil. Season the salmon on both sides with salt and pepper. Cook skin side down on a medium heat for 2 mins. Turn over and cook for another 2 mins. Lower the heat and cover cook till just done squeeze over the lemon juice. Serve with the beetroot and creme fraiche.|10.00 minutes|4|Diana Henry