Salmon fillet with beetroot salsa and cucumber vegetables
- 2 Cucumber
- 2 Onions
- 4 EL Sunflower oil
- 2 EL Sugar
- 3 EL Balsamic vinegar
- 2 EL Vermouth
- 100 g whipped cream span>
-
salt - Pepper
- 2 Beetroot balls (cooked, vacuum-sealed) span>
- 5 stem (s) Dill li>
- juice of 1 lemon li>
- 750–800 g fresh salmon fillet (skinless)
30 minutes
very easy
- 1.
- Wash the cucumbers, peel strips lengthways and halve lengthways, remove the core and cut into slices. Peel the onions and finely dice them. Heat 2 tablespoons of oil in a pan, sauté cubes of an onion in it until translucent, caramelize with sugar, deglaze with vinegar, wormwood and cream.
- 2.
- Add the cucumber and bring to the boil briefly, season with salt and pepper.
- 3.
- Cut the beetroot into small cubes. Wash dill, shake dry and chop finely. Mix the remaining onion, beetroot and, apart from a little to garnish, dill, drizzle with lemon juice, season with salt and pepper.
- 4.
- Pat the salmon fillet dry, cut into 4 slices and lightly salt. Heat 2 tablespoons of oil in a non-stick pan and fry the salmon fillet for 4–5 minutes, turning. Spread the lukewarm cucumber vegetables, salmon fillet and beetroot salsa on plates.
- 5.
- Scatter the rest of the dill on top.
1 person approx.:
- 620 kcal li>
- 2600 kJ
- 40 g protein
- 44 g fat
- 15 g carbohydrates
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