Beet Marinated Salmon
Beet Marinated Salmon - Good fish takes time
Healthy, because
Even smarter
Nutritional values
Pineapple is the ideal partner to soothe sore muscles. The enzyme bromelain contained in it can help to repair the damage to the muscle caused by overexertion more quickly. This reduces inflammation and pain around the affected tissue.
Even if it is not asparagus season, you can enjoy this noble beetroot-marinated salmon with pineapple salsa: Simply replace the vegetables with cucumber.
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 7.6 μg | (38 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 26.1 mg | (218 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,205 mg | (30 %) | ||
| Calcium | 30 mg | (3 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 9 ozs Beets (1-2 tubers)
- 1 tsp Coriander
- 1 tsp peppercorns
- 1 ½ ozs Raw cane sugar (3 TBSP.)
- 1 ½ ozs Sea salt (3 TBSP.)
- 28 ozs salmon fillets (without skin)
- 4 ozs pineapple flesh
- 3 stalks white Asparagus
- 1 lemon
- salt
- white peppers
- 1 red chili pepper
- 1 scallion
- 2 parsley
- 2 Basil
Preparation steps
For the salmon, first peel and finely grate the beet tubers. Finely crush the coriander and pepper in a mortar. Add to the beet with sugar and sea salt and mix. Spread 1-2 tablespoons of the mixture in a shallow dish.
Rinse salmon fillet, pat dry and place in mold. Spread remaining beet and spice mixture over fish. Cover carefully and let stand in refrigerator for about 24 hours, turning salmon after about 12 hours.
For the salsa, finely dice pineapple flesh. Peel the asparagus, cut off the lower ends, also dice the asparagus. Cut lemon in half and squeeze juice. Cover pineapple with asparagus, lemon juice, salt and pepper and let stand in refrigerator for at least 3 hours.
Halve chili pepper lengthwise, remove seeds, wash and cut into fine rings or chop finely. Clean the spring onion, wash and cut into fine rings. Mix both into the salsa. Wash the herbs, shake dry, chop half and add to the salsa.
Dab salmon dry, place on a baking sheet or in a small roasting pan, and lightly broil in a preheated oven (grill function) at 200 °C / 400 °F for 5 minutes, turning salmon fillet once: It should only be lukewarm and still raw on the inside.
To serve, arrange salmon on a platter, slice and garnish with the salsa. Serve with baguette.
