Salmon marinated in beetroot

Salmon marinated in beetroot

Total: 48 hr 25 Min. | Active: 25 Min.
lactose-free, gluten-free
Nutritional value / people: 360 kcal
, Fat: 24 g
, Carbohydrate: 11 g
, Protein: 23 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Marinate the salmon

1 raw beetroot, coarsely grated
1 tsp lemon juice
6 juniper berries, crushed
2 tbsp sugar
2 tbsp salt
400 g salmon fillets (sushi quality)


2 tbsp apple vinegar
2 tbsp rapeseed oil
½ tsp salt
a little pepper
3 carrots, strips cut off with a peeler
1 apple, cubed
1 red onion, cut into segments
3 tbsp pumpkin seeds, toasted
2 tbsp chives, finely chopped
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How it's done

Marinate the salmon

Mix the beetroot and all the ingredients up to and including the salt. Put 1/3 of the beetroot mixture into a flat dish, place the fish on top, spread the rest of the beetroot mixture over the top. Completely cover the salmon with cling film, leave to marinate in the fridge for approx. 2 days.


Combine the vinegar and oil, season. Add the carrots, apple and onion, mix. Remove the beetroot mix from the salmon. Pat the salmon dry, cut into thin slices with a sharp knife. Serve up the salad and salmon, scatter over the pumpkin seeds and chives.

Good to know
Serve with: toasted bread and crème fraîche.
Tip: Place the salmon and marinade in a vacuum bag, vacuum pack. Marinate in the fridge for approx. 48 hrs.


Sharpening a knife

Sharpening a knife

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