Recipe Tip: Salmon Fillet with Orange, Beetroot and Red Onion

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.



    1. Step 1

      Preheat the oven to 200 °C (gas: level 6, fan oven: 180 °C).
    2. Step 2

      Remove 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.
    3. Step 3

      Drain the beetroot, leave to cool, remove the outer skin and cut into thick slices. Alternatively, pre-cooked beetroot can be used.
    4. Step 4

      For the marinade, put the juice and zest of one orange, maple syrup, dill, salt and pepper in a measuring jug and whisk well.
    5. Step 5

      Place the salmon in an oblong dish and add the beetroot.
    6. Step 6

      Cut the second orange into thick slices and spread them around the salmon together with the red onion.
    7. Step 7

      Pour the marinade over it and leave to infuse for 5 minutes. Cook the salmon in the oven for 30 minutes.
    8. Step 8

      Remove 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.
    9. Step 9

      To serve, pour a spoonful of the broth over each portion, as it has a very intense aroma. This also keeps the salmon juicy.
    10. Step 10

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    11. Step 11

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    12. Step 12

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    13. Step 13

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    14. Step 14

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