Salmon filet with beetroot salsa and cucumber vegetables

Name: Salmon filet with beetroot salsa and cucumber vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Cucumbers; 2 Onions; 4 TABLESPOONS Sunflower oil; 2 TABLESPOONS Sugar; 3 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Wormwood; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Beetroot balls (cooked, vacuum packed); 5 Stem(s) Dill; 7-10 Tbsp Juice of 1 lemon; 750–800 g fresh salmon fillet (without skin)

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

Crunchy cucumber salad is the perfect accompaniment to fried fish. But the beetroot topping harmonises just as well.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Cucumbers
2 Onions
4 TABLESPOONS Sunflower oil
2 TABLESPOONS Sugar
3 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Wormwood
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Beetroot balls (cooked, vacuum packed)
5 Stem(s) Dill
7-10 Tbsp Juice of 1 lemon
750–800 g fresh salmon fillet (without skin)

Directions

1
Wash the cucumbers, peel them in strips lengthwise and halve them lengthwise, remove the core and cut into slices. Peel and finely dice onions. Heat 2 tbsp. oil in a pan, fry diced onions until translucent, caramelise with sugar, deglaze with vinegar, vermouth and cream.
2
Add cucumbers and bring to the boil briefly, season with salt and pepper.
3
Cut the beetroot into small cubes. Shake dill dry and chop finely. Mix the rest of the onion, beetroot and, except for some garnish, dill, sprinkle with lemon juice and season with salt and pepper.
4
Dab salmon fillet dry, cut into 4 slices and salt lightly. Heat 2 tablespoons of oil in a coated frying pan, fry the salmon fillet for 4-5 minutes while turning. Arrange lukewarm cucumber vegetables, salmon fillet and beetroot salsa on plates.
5
Sprinkle the rest of the dill over it.