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.
1
Preheat the oven to 170°C. Peel the beetroot, grate it finely, and squeeze the juice from the pulp.
- Beetroot: 250 g
2
Pour beet juice over the fish in a bowl, season with salt and pepper, and let it sit for 5 minutes.
- Beetroot: 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.
- 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.
- Carrot: 200 g
- Celeriac: 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.
- Fresh spinach leaves: 60 g
- Fat-free natural yoghurt: 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.
- 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.
- Salmon: 400 g
- Carrot: 200 g
- Celeriac: 150 g
- Parsley: to taste
- Lemon: 1 piece
- Fat-free natural yoghurt: 100 g
