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🍽️ Dill Salmon in Beetroot Marinade

282 kcal · 750 min · 4 servings

Ingredients

• 500 g Salmon fillet (kitchen-ready with skin)
• 2 Juniper berries
• 1 tsp Pepper corns
• 1 tsp Coriander seeds
• 2 Allspice berries
• 2 tbsp Coarse sea salt
• 2 tbsp Cane sugar
• 100 ml Beetroot juice
• 1 tbsp Chopped dill
• 1 tbsp Chopped parsley
• Lemon wedges (for garnishing)
• Dill tips (for garnishing)

Instructions

1. 1. Rinse the salmon fillet thoroughly and pat it dry with a kitchen towel.
2. 2. Carefully remove any remaining bones with tweezers.
3. 3. Crush juniper berries, peppercorns, coriander, and allspice in a mortar until they form a powder.
4. 4. Mix the spice powder with salt and sugar.
5. 5. Place the spice mixture into a large baking dish.
6. 6. Pour the beetroot juice over the spices in the dish.
7. 7. Place the salmon fillet skin-side down into the marinade.
8. 8. Cover the dish with cling film.
9. 9. Place a light weight on the film to secure the fish.
10. 10. Place the dish in the refrigerator to marinate for 1 to 1.5 days.
11. 11. Remove the salmon fillet from the marinade.
12. 12. Scrape the spices off the fish.
13. 13. Pat the fish dry again.
14. 14. Sprinkle the salmon with fresh dill and parsley.
15. 15. Slice thin pieces from the fillet by separating them from the skin.
16. 16. Arrange the salmon on plates.
17. 17. Garnish the dish with lemon wedges and a sprig of dill.

Nutrition per serving

• kcal: 282
• Protein: 25 g · Fett/Fat: 14 g · Carbs: 13 g