Crystal Nelson
Contents
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Ingredients
- 3 Pc. Boiled beetroot
- 0,5 Pc. Apple
- 300 g Salmon fillet
- Walnut kernels
- 2 tbsp Chopped parsley until smooth
- 2 tbsp Coarse sea salt
- 1 tsp Sugar
- 2 tsp Coriander seeds
- 2 tbsp Olive oil
- 2 tbsp Raspberry vinegar
- 1 tsp Mustard extra hot
- Salt
- Orange pepper
Instructions
- Roast the coriander seeds and roughly grind them in a mortar. 1 Cut the beetroot into small pieces and use the hand blender with the coarse sea salt, coriander and sugar to make a paste. Rub salmon fillets with it and marinate in the refrigerator for 2 hours.
- Roast the walnuts dry in a pan. Mix the olive oil with the mustard, vinegar and parsley. Cut the remaining beetroot into slices, quarter the slices and mix with the vinaigrette. Season to taste with salt and orange pepper, let steep for 1 hour.
- Remove the marinade from the salmon and fry it in a pan with 1 tablespoon of oil until cooked, but not dry. In the meantime, cut the 1/2 apple into thin slices, arrange on top of the salad, sprinkle with walnuts. Put on the salmon and enjoy!
Nutrition
Serving: 100gCalories: 174kcalProtein: 20.1gFat: 10.4g
