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🍳 Salmon with Beetroot Cure and Crispy Apple-Celery Salad

437 kcal · 30 min · 4 servings

Ingredients

• salmon fillet with skin 500 g
• beetroot, pre-cooked 300 g
• oranges 1 pc.
• pepper, mixed 1 tsp
• sea salt 50 g
• sugar 25 g
• apples, green 1 pc.
• celery stalks 2 pcs.
• onions, red 1 pc.
• olive oil 2 tbsp
• balsamic vinegar, light 1 tbsp
• salsa mix 50 g
• remoulade 2 tbsp

Instructions

1. 1. Rinse the salmon under running water and pat it completely dry with kitchen paper.
2. 2. Place the fish skin-side down on a piece of cling film.
3. 3. Peel the beetroot and grate it using the coarse side of a kitchen grater while wearing disposable gloves.
4. 4. Rinse the orange under hot water, dry it, and finely grate the zest.
5. 5. Mix the grated beetroot, orange zest, pepper, salt, and sugar in a bowl.
6. 6. Spread the cure evenly over the salmon and press it down slightly.
7. 7. Wrap the salmon tightly in the cling film.
8. 8. Place the package in a baking dish and let it cure in the refrigerator for 24 hours.
9. 9. Wash the apple and the celery stalks and dry them.
10. 10. Quarter the apple, remove the core, and dice the flesh finely.
11. 11. Slice the celery into thin half-moons.
12. 12. Halve the onion, peel it, and cut it into thin strips.
13. 13. Combine the apple, celery, and onion in a bowl with olive oil and balsamic vinegar.
14. 14. Season the mixture to taste with salt and pepper.
15. 15. Remove the salmon from the foil and scrape off the beetroot mixture.
16. 16. Carefully slice the fillet off the skin.
17. 17. Cut the fillet into thin strips.
18. 18. Plate the salmon with the apple-celery salsa, fresh salad, and a dollop of remoulade sauce.
19. 19. Serve the dish and enjoy.

Nutrition per serving

• kcal: 437
• Protein: 33 g · Fett/Fat: 23 g · Carbs: 28 g