Recipe: Appetizing Salmon with Roasted Beetroot

Salmon with Roasted Beetroot. The best party food is the food that packs a punch and looks amazing - and this ticks both of the boxes. The longer you can cure your salmon the better - at. Arrange the escalopes of salmon around the beetroot, overlapping slighty. Pour the remaining juices from the salmon roasting tray over the salmon. Spoon a generous tablespoon of fromage frais onto the beetroot and finish with freshly ground black pepper.

Pair with roasted beetroot and baby potatoes Cooking fish in a parcel ensures perfectly cooked succulent results every time. Paired with roasted salad potatoes and a salad this salmon dish makes a perfect weekday supper which you can leave to cook whilst you get on with other things. Baked salmon topped with pesto and sour cream sauce served with grated root vegetables makes a quick and wholesome midweek meal. You can have Salmon with Roasted Beetroot using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Salmon with Roasted Beetroot

1. Prepare 200 g of beetroot.
2. It's 350 g of Salmon Filet.
3. It's 1/2 of onion.
4. You need 3 of garlic cloves.
5. You need 2 of big potatoes.
6. You need 1 of lemon.
7. Prepare of Olives.
8. It's of Soy Sauce.
9. Prepare of Olive Oil.
10. It's 1 tbsp of red wine vinegar.
11. It's of Salt.
12. Prepare of Black Pepper.

Meanwhile, in a bowl, combine the beetroot, celeriac, carrots, vinegar, remaining oil, the seeds and some seasoning. Spoon the pesto and soured cream into a. Enjoy with this mouth-watering freekeh salad of orange and beetroot. Wrap each beetroot in foil and place on prepared tray.

Salmon with Roasted Beetroot step by step

1. Cut the lemon. Slice the potatoes and the onions. Crush the garlic cloves..
2. Prepare a tray with aluminum foil, put the salmon on it an season it with soy sauce, salt, black pepper, lemon juice and the crushed garlic. Then add the onions, the olives and finally the potatoes..
3. Cut the beetroot in small cubes, and add it to a tray prepared with aluminum foil. Season the beetroot with olive oil, vinegar, salt and black pepper. Mix it well..
4. Make small packages wrapping the salmon and the beetroot with the aluminum foil. Put them on a pre-heated oven at 200C for around 15min..
5. Open the aluminum foil and check the salmon and beetroot. If necessary put it back to the oven until the beetroot and fish are tender. Be careful to not let the salmon too dry. Making rounds of 5min might be a good idea from this point..
6. Ready!.

Drizzle over hot beetroot; toss to coat beetroot. Meanwhile, put salmon fillets into a small frying pan; season with black pepper. Pour over stock, add bay leaf and cover pan. While the salmon roasts, tip the couscous into a heatproof bowl. Place a plate over the bowl and set aside to soak.