Salmon marinated in beetroot

Total time: 48hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 360 Kcal, 23g Protein, 11g Carbohydrates, 24g Fat


  • Marinate the salmon
  • 1 raw beetroot, 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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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