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Betty Bossi Koch-Center
How it's done
Heat the butter in a pan. Add the shallots, sauté for approx. 5 mins. Add the beetroot and cook briefly. Pour in the water, cover and simmer for approx. 30 mins. until soft, puree and season, then set aside.
Place half of the grapefruit, orange and lime slices on a baking tray lined with baking paper, season the salmon, place on top. Combine the mustard, oil and honey, coat the salmon with the mixture. Place the remaining grapefruit, orange and lime slices on top together with the dill.
Approx. 15 mins. in the centre of an oven preheated to 220°C. Serve the salmon with the beetroot puree.
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