Beet Salmon
Beet Salmon - Fresh and colorful
Healthy, because
Even smarter
Nutritional values
Valuable omega-3 fatty acids are found in salmon. They protect against vasoconstriction and high cholesterol.
A piece of homemade bread goes perfectly with our noble beet salmon.
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 7.3 μg | (243 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 310 μg | (155 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 26 ozs salmon fillets (with skin)
- 4 ozs Beets
- 1 bunch Dill
- 1 tsp Juniper berries
- ½ tsp dried cilantro
- ½ tsp peppercorns
- 4 Tbsps coarse Sea salt
- 2 Tbsps Raw cane sugar
- ¾ oz horseradish roots
- ½ tsp red Pepper berries
Kitchen utensils
Preparation steps
Rinse salmon fillet in cold water, pat dry and place skin side down in the sieve insert of a roaster.
Wash, peel and finely grate the beet (it is best to wear disposable gloves) and place in a bowl. Wash half of the dill, shake dry, pluck off the tips and mix into the beet rasps.
Grind spices with salt and sugar in a blitz chopper. Spread beetroot-dill mixture over salmon and add spice mixture evenly over top. Cover beet salmon tightly with cling film and refrigerate for about 12 hours. Then pour off leaked liquid and pickle the beet salmon for another 12 hours.
Then rinse beet salmon, removing beet mixture along with seasonings. Pat fish dry and place on a platter. Wash remaining dill, shake dry and chop finely. Peel and finely grate horseradish. Sprinkle salmon with horseradish and red pepper berries and garnish with dill.
To serve, cut beet salmon from skin with a very sharp knife.
