Salmon fillet with beetroot salsa and cucumber vegetables

For 4 people
  • 2 Cucumber
  • 2 Onions
  • 4 EL Sunflower oil
  • 2 EL Sugar
  • 3 EL Balsamic vinegar
  • 2 EL Vermouth
  • 100 g whipped cream
  • salt
  • Pepper
  • 2 Beetroot balls (cooked, vacuum-sealed)
  • 5 stem (s) Dill
  • juice of 1 lemon
  • 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
  • 2600 kJ
  • 40 g protein
  • 44 g fat
  • 15 g carbohydrates

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