Salmon marinated in beetroot
Ingredients
- Marinate the salmon
- 1 raw beetroots, coarsely grated
- 1 tsp lemon juice
- 2 tbsp sugar
- 6 juniper berries, crushed
- 2 tbsp salt
- 400 g salmon fillets (sushi quality)
- Salad
- 2 tbsp rapeseed oil
- 0.5 tsp salt
- 2 tbsp apple vinegar
- a little pepper
- 3 carrots, strips cut off with a peeler
- 1 apples, cubed
- 3 tbsp pumpkin seeds, toasted
- 1 red onions, cut into segments
- 2 tbsp chives, finely chopped
Total time: 48hr 25m
Preparation Time: 25m
Servings
For
4 people
Nutritional Information
Contains 360 Kcal, 23g Protein, 11g Carbohydrates, 24g Fat
Ingredients
- Marinate the salmon
- 1 raw beetroots, coarsely grated
- 1 tsp lemon juice
- 2 tbsp sugar
- 6 juniper berries, crushed
- 2 tbsp salt
- 400 g salmon fillets (sushi quality)
- Salad
- 2 tbsp rapeseed oil
- 0.5 tsp salt
- 2 tbsp apple vinegar
- a little pepper
- 3 carrots, strips cut off with a peeler
- 1 apples, cubed
- 3 tbsp pumpkin seeds, toasted
- 1 red onions, cut into segments
- 2 tbsp chives, finely chopped
Instructions
-
Marinate the salmon
Mix the beetroot and all the ingredients up to and including the salt. Put 1/3 of the beetroot mixture into a flat dish, place the fish on top, spread the rest of the beetroot mixture over the top. Completely cover the salmon with cling film, leave to marinate in the fridge for approx. 2 days. -
Salad
Combine the vinegar and oil, season. Add the carrots, apple and onion, mix. Remove the beetroot mix from the salmon. Pat the salmon dry, cut into thin slices with a sharp knife. Serve up the salad and salmon, scatter over the pumpkin seeds and chives. -
Serve with:
toasted bread and crème fraîche.
