Salmon Fillet with Orange, Beetroot and Red Onion

Salmon Fillet with Orange, Beetroot and Red Onion
© Le Creuset

Salmon Fillet with Orange, Beetroot and Red Onion

Spicy and tender at the same time - the sweetness of the orange and the earthy aroma of the beetroot harmonise with the hearty salmon.

This light refined salmon dish is quick, easy to prepare and delicous. 

Ingredients (4 servings)
250 g fresh beetroot (or pre-cooked beetroot)
600 g salmon fillet
5 cm ginger, finely grated
2 organic oranges
1 tablespoon(s) maple syrup
15 g dill, dried or fresh
sea salt
black pepper, crushed
1 red onion, remove outer skin and cut into wedges
  • Preheat the oven to 200 °C (gas: level 6, fan oven: 180 °C).
  • Remove the stalks and roots from the beetroot and blanch in boiling water for 10-20 minutes, depending on the size, until a sharp knife just slides into the beetroot.
  • Drain the beetroot, leave to cool, remove the outer skin and cut into thick slices. Alternatively, pre-cooked beetroot can be used.
  • For the marinade, put the juice and zest of one orange, maple syrup, dill, salt and pepper in a measuring jug and whisk well.
  • Place the salmon in an oblong dish and add the beetroot.
  • Cut the second orange into thick slices and spread them around the salmon together with the red onion.
  • Pour the marinade over it and leave to infuse for 5 minutes. Cook the salmon in the oven for 30 minutes.
  • Remove the dish from the oven, spoon the remaining stock from the bottom of the dish over the salmon. Then place a lid on top, so that the steam remains inside, and let everything rest for 5 minutes on the side.
  • To serve, pour a spoonful of the broth over each portion, as it has a very intense aroma. This also keeps the salmon juicy.

Tip:

Goes well with a fresh salad, baked vegetables or new potatoes coated in butter and mint.

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