Recipe Tip: Salmon Fillet with Orange, Beetroot and Red Onion
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Spicy and tender at the same time - the sweetness of the orange and the earthy aroma of the beetroot harmonise with the hearty salmon.
- 250 gfresh beetroot (or pre-cooked beetroot)
- 600 gsalmon fillet
- 5 cmginger, finely grated
- 2organic oranges
- 1 tablespoonmaple syrup
- 15 gdill, dried or fresh
- sea salt
- black pepper, crushed
- 1red onion, remove outer skin and cut into wedges
Step 1Preheat the oven to 200 °C (gas: level 6, fan oven: 180 °C).
Step 2Remove the stalks and roots from the beetroot and blanch in boiling water for 10-20 minutes, depending on the size, until a sharp knife just slides into the beetroot.
Step 3Drain the beetroot, leave to cool, remove the outer skin and cut into thick slices. Alternatively, pre-cooked beetroot can be used.
Step 4For the marinade, put the juice and zest of one orange, maple syrup, dill, salt and pepper in a measuring jug and whisk well.
Step 5Place the salmon in an oblong dish and add the beetroot.
Step 6Cut the second orange into thick slices and spread them around the salmon together with the red onion.
Step 7Pour the marinade over it and leave to infuse for 5 minutes. Cook the salmon in the oven for 30 minutes.
Step 8Remove the dish from the oven, spoon the remaining stock from the bottom of the dish over the salmon. Then place a lid on top, so that the steam remains inside, and let everything rest for 5 minutes on the side.
Step 9To serve, pour a spoonful of the broth over each portion, as it has a very intense aroma. This also keeps the salmon juicy.
Step 10Salmon Fillet with Lemon-Thyme Sauce This salmon dish is perfect for all seasons. Blogger Julian Kutos recommends preparing it in a steamer.
Step 11Pizza with Smoked Salmon and Caviar Probably one of the most legendary dishes that Wolfgang Puck serves every year at the Oscars in Hollywood. Pizza
Step 12Authentic Poke Bowl Originally from Hawaii these bowls have become an international food trend - here is a classic version with salmon. Fish
Step 13Celeriac and Apple Salad with Roast Nuts The combination of apple and celeriac is an all-time favourite. Just add fresh tarragon, roasted almonds and hazelnuts to turn it in to a delicious starter! Salad
Step 14Pasta: Penne with Pesto Trapanese The recipe originates from Sicily, more precisely from around the city of Trapani. The area is well known for its almonds, which is the main ingredient of this pesto.