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

Salmon Fillet with Orange, Beetroot and Red Onion

© Le Creuset

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

Ingredients (Serves 4)

250
g
fresh beetroot (or pre-cooked beetroot)
600
g
salmon fillet
5
cm
ginger, finely grated
2
organic oranges
1
tablespoon
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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