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🍽️ Salmon marinated in beetroot with asparagus-pineapple salsa

431 kcal · 35 min · 4 servings

Ingredients

• 250 g beetroot (1–2 bulbs)
• 1 tsp coriander seeds
• 1 tsp peppercorns
• 45 g raw cane sugar (3 tbsp)
• 45 g sea salt (3 tbsp)
• 800 g salmon fillet (skinless and boneless)
• 125 g pineapple flesh
• 3 stalks white asparagus
• 1 lemon
• salt
• white pepper
• 1 red chili pepper
• 1 spring onion
• 2 sprigs parsley
• 2 sprigs basil

Instructions

1. 1. Peel the beetroot bulbs and grate them finely.
2. 2. Crush the coriander and pepper in a mortar until finely powdered.
3. 3. Mix the grated beetroot with the spice powder, sugar, and sea salt.
4. 4. Spread a portion of this mixture (about 1–2 tablespoons) in a shallow baking dish.
5. 5. Rinse the salmon fillets under running water and pat them dry with kitchen paper.
6. 6. Place the salmon fillets on the prepared beetroot mixture in the dish.
7. 7. Sprinkle the remaining beetroot spice mixture over the fish.
8. 8. Cover the dish carefully and place it in the refrigerator for about 24 hours.
9. 9. Turn the salmon once after about 12 hours to ensure even marination.
10. 10. Cut the pineapple flesh into small cubes.
11. 11. Peel the asparagus and cut off the woody lower ends.
12. 12. Dice the asparagus finely as well.
13. 13. Halve the lemon and squeeze out the juice.
14. 14. Mix the pineapple cubes, asparagus cubes, lemon juice, salt, and pepper in a bowl.
15. 15. Let the salsa sit covered in the refrigerator for at least 3 hours.
16. 16. Halve the chili pepper lengthwise and remove the inside with the seeds.
17. 17. Wash the deseeded chili pepper and cut it into fine rings or chop it finely.
18. 18. Clean and wash the spring onions and cut them into fine rings.
19. 19. Set aside half of the herbs for later.
20. 20. Chop the other half of the herbs.
21. 21. Mix the chili rings, spring onion rings, and chopped herbs into the salsa.
22. 22. Pat the marinated salmon dry to remove excess marinade.
23. 23. Place the salmon on a baking sheet or in a small baking dish.
24. 24. Preheat the oven to 200 °C with the grill function (convection 180 °C or gas mark 3).
25. 25. Grill the salmon in the oven for 5 minutes.
26. 26. Turn the salmon once halfway through the cooking time.
27. 27. Ensure the salmon only becomes lukewarm and remains raw inside.
28. 28. Arrange the salmon on a serving platter.
29. 29. Slice the salmon.
30. 30. Garnish the salmon with the asparagus-pineapple salsa.
31. 31. Serve the dish with baguette.

Nutrition per serving

• kcal: 431
• Protein: 42 g · Fett/Fat: 23 g · Carbs: 14 g