Salmon marinated in beets and oranges

4 servings

30 minutes

This exquisite recipe for marinated salmon with beetroot and oranges is a vivid example of European gastronomy, combining refined flavors and natural freshness. Salmon, gently infused with the sweetness of cane sugar and salt, acquires a rich aroma from the marinade of fresh grated beetroot, orange juice, and fragrant pepper. This preparation method is inspired by northern traditions of fish salting, while the citrus notes add a subtle tang and freshness to the dish. After 8-12 hours of marinating, the fish becomes rich in flavor and tender in texture. It is served thinly sliced with mustard and lime vinaigrette, creating a harmonious blend of sweet, salty, and sour. Perfect for a festive table or as an exquisite appetizer with a glass of white wine.

Energy value per serving

• Calories: 200.8
• Proteins: 8.6g
• Fats: 2.1g
• Carbohydrates: 38g

Ingredients

• Salmon: 0.5 pc
• Cane sugar: 50 g
• Coarse salt: 100 g
• Beet: 3 pc
• Oranges: 3 pc
• Chervil: to taste
• Ground allspice: 0.5 tsp

Cooking steps

1. Take half a salmon and clean it from bones and scales.

   Required ingredients:

   • Salmon: 0.5 piece

2. Sprinkle with sugar and salt.

   Required ingredients:

   • Cane sugar: 50 g
   • Coarse salt: 100 g

3. Grate raw beetroot on a grater. Grate the orange zest on a fine grater and squeeze out the juice.

   Required ingredients:

   • Beet: 3 pieces
   • Oranges: 3 pieces

4. In a bowl, mix beetroot, orange juice and zest, chervil stems, and allspice. Place the mixture in a mold, flatten it, and top with fish fillet, meat side down. Leave to marinate for 8-12 hours.

   Required ingredients:

   • Chervil:  to taste
   • Ground allspice: 0.5 teaspoon

5. Remove the fish from the marinade and slice it thinly, removing the skin. Serve with mustard and lime vinaigrette.