Salmon marinated in beetroot sauce, with fresh salad

2 servings

30 minutes

This exquisite recipe combines tender salmon with an original marinade of beet juice, giving the fish a delicate sweetness and deep color. Such preparation recalls the traditions of Russian cuisine, where natural ingredients are often used to create rich flavor compositions. A garnish of fresh salad with spinach, carrots, and celery root adds crunch and a refreshing tang that perfectly harmonizes with the softness of the fish. The yogurt dressing with mustard highlights the layered flavors, making the dish balanced and light. This recipe is suitable for both festive tables and everyday menus, delighting with its simplicity and elegance.

Energy value per serving

• Calories: 479.1
• Proteins: 50.3g
• Fats: 18g
• Carbohydrates: 29.9g

Ingredients

• Beet: 250 g
• Carrot: 200 g
• Lemon: 1 pc
• Celery root: 150 g
• Fresh spinach leaves: 60 g
• Parsley: to taste
• Salmon: 400 g
• Dijon mustard: 3 tbsp
• Natural low-fat yogurt: 100 g
• Ground black pepper: to taste

Cooking steps

1. Preheat the oven to 170°C. Peel the beetroot, grate it finely, and squeeze the juice from the pulp.

   Required ingredients:

   • Beet: 250 g

2. Pour beet juice over the fish in a bowl, season with salt and pepper, and let it sit for 5 minutes.

   Required ingredients:

   • Beet: 250 g
   • Salmon: 400 g
   • Ground black pepper:  to taste

3. Place the fish in a baking dish. Put it in the preheated oven for 10 minutes.

   Required ingredients:

   • Salmon: 400 g

4. Peel the carrot and celery root, then grate them on a coarse grater. In a salad bowl, mix the carrot and celery root, season with pepper, and dress with the juice of half a lemon.

   Required ingredients:

   • Carrot: 200 g
   • Celery root: 150 g
   • Ground black pepper:  to taste
   • Lemon: 1 piece

5. Cut the roots off the spinach, chop the leaves into thin strips, and add them to the salad bowl. Mix the yogurt with mustard.

   Required ingredients:

   • Fresh spinach leaves: 60 g
   • Natural low-fat yogurt: 100 g
   • Dijon mustard: 3 tablespoons

6. Chop the parsley and basil leaves coarsely (leave the basil tip for decoration). Cut the remaining lemon into wedges for serving.

   Required ingredients:

   • Parsley:  to taste
   • Lemon: 1 piece

7. Arrange the fish on plates, place the vegetable salad next to it, sprinkle with chopped herbs, and serve with yogurt dressing and a slice of lemon, garnished with basil leaves.

   Required ingredients:

   • Salmon: 400 g
   • Carrot: 200 g
   • Celery root: 150 g
   • Parsley:  to taste
   • Lemon: 1 piece
   • Natural low-fat yogurt: 100 g