Baked salmon,beetroot and ginger

I've not been particularly looking forward to making this one, truth be told - I'm not a very willing fish eater in general.  Before tucking in I scraped away the majority of the marinade as the flavour was far to gingery for my taste but from then on everything improved.  The flavour combination of beetroot and ginger having coloured and lightly flavoured the fish was so delicate without being invisible and the fish itself, the recipe having been followed to the letter, was perfectly cooked.  I wouldn't make this again for myself but might for a fish loving friend.

Finally, I made beetroot crisps with my peelings today - they were fantastic.