Citrus salmon with beetroot puree

Citrus salmon with beetroot puree

Total: 1 hr | Active: 45 Min.
Low Carb
Nutritional value / person: 635 kcal
, Fat: 39 g
, Carbohydrate: 26 g
, Protein: 42 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:

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Beetroot puree

2 tbsp butter
2 shallots, coarsely chopped
800 g raw beetroots, peeled, chopped
1 dl water
½ tsp chilli flakes
½ tsp salt
a little pepper

Citrus salmon

1 organic grapefruit, thinly sliced
1 organic orange, thinly sliced
1 organic lime, thinly sliced
800 g salmon fillets without skin
1 tsp salt
a little pepper
1 tbsp coarse-grain mustard
2 tbsp olive oil
1 tbsp liquid honey
4 sprigs dill
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How it's done

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Beetroot puree

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.

Citrus salmon

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.

To roast

Approx. 15 mins. in the centre of an oven preheated to 220°C. Serve the salmon with the beetroot puree.

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