Beetroot cured steamed salmon
The colours of love are vibrant reds and pinks. For this dish, I cured the fresh salmon filet in beetroot juice for about 36 hours in the fridge and cooked the Basmati rice in beetroot juice as well. The result is eye-popping – ideal for a romantic dinner.
|
800 g
|
Fresh salmon fillets |
|
400 g
|
Basmati rice
|
| 1 | Onion |
|
1
|
Small clove of garlic
|
| 500 ml |
Beetroot juice
|
| 350 ml |
Puréed tomato sauce
|
|
2
|
Red chillies
|
|
12
|
Cherry tomatoes
|
|
1 bunch
|
Cilantro
|
|
Oil, salt, pepper and lemon-pepper |
-
First, cut the salmon fillet into 4 equal slices. Dab the fillets dry with kitchen paper and lay them in a flat glass dish. Pour 300 ml of beetroot juice over them, make sure the fillets are covered. Cover the dish with kitchen foil and let the salmon cure in the fridge for at least 36 hours. Turn the fillets from time to time to make sure they are cured evenly.
-
Finely dice the onion and the garlic. Cut the red chillies into slices, and some of them chop-up finely. Sauté the onions, the garlic and the finely chopped chillies in a saucepan until softened. Add the tomato sauce and 100 ml of beetroot juice. Simmer the sauce on medium heat.
-
Wash the rice and then add it to a saucepan. Pour in 700 ml of water and 100 ml of beetroot juice for the colour. Cook until done.
- Preheat the oven to 180° C.
- Take the salmon filets out of the marinade and gently dab them dry. Season with Lemon-pepper and palace them in an oven proof dish. Add the cherry tomatoes around the filets and cover with a lid or aluminium foil. Put the dish into the oven and cook for 15–20 minutes.
Serving | Spoon the rice onto the plates, pour the sauce around the rice, place the salmon on top and garnish with the tomatoes, chilli slices and sprinkle chopped cilantro.
