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An easy, refined recipe that blends the sweetness of beetroot, the acidity of orange, and the delicate flavor of salmon, all elevated by a flavourful marinade. Serve with orange segments, quartered beetroot, and a creamy sauce for a balanced, gourmet meal.
Ingredients
- 800 g salmon backs
- 250 g cooked beetroot
- 4 cloves of garlic
- 1 chilli pepper
- 50 g ginger
- 5 dl beetroot juice
- 3 organic oranges
- ½ lemon
- 8 sprigs dill
- 2 dl crème fraîche 35% mg
- 2 tbsp agave syrup
- 6 tbsp olive oil
- 1 tbsp black toasted sesame seeds
- pepper
- salt
Instructions
- Place the salmon, cut into 4 portions, in a dish. Add the pressed garlic cloves, the grated zest of 1 orange and the ginger, the beetroot juice and the juice from the grated orange, the deseeded and finely chopped chilli and the agave syrup. Season lightly with salt and pepper. Mix gently, cover and leave to marinate for at least 1 hour in a cool place, but not in the fridge.
- Peel the remaining 2 oranges and remove the segments. Cut the beetroot into small quarters. Whip the cream with the juice of half a lemon, pepper and salt until smooth. Remove ± 1 dl of marinade and add 2 tbsp olive oil.
- Drain the salmon pieces, brush them with olive oil and grill them quickly on the barbecue (or on a hot grill): count 1 min per side, then leave to rest for 2 min on the sides of the barbecue (or on the grill, off the heat).
- Serve with the oranges and beetroot, creamy sauce and vinaigrette. Garnish with dill and black sesame seeds. Serve with jacket potatoes.
Tip: You can replace the cream sauce with seasoned plain yoghurt.
Recipe & photo: Delhaize
