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

Instructions

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

    Salmon Fillet with Lemon-Thyme Sauce This salmon dish is perfect for all seasons. Blogger Julian Kutos recommends preparing it in a steamer.

11. Step 11

    Pizza with Smoked Salmon and Caviar Probably one of the most legendary dishes that Wolfgang Puck serves every year at the Oscars in Hollywood. Pizza

12. Step 12

    Authentic Poke Bowl Originally from Hawaii these bowls have become an international food trend - here is a classic version with salmon. Fish

13. Step 13

    Celeriac 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

14. Step 14

    Pasta: 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.