Well now, let me tell ya, if you ever get a chance to try salmon with beetroot, you won’t regret it. I know it sounds a bit funny, but trust me, it’s one of them dishes that look fancy but ain’t hard to make. First time I tried it, I thought, “What on earth is this?” but after one bite, I couldn’t stop. It’s like the fish and the beetroot just get along so well, you won’t believe it! The salmon, all pink and pretty, mixes so nicely with the sweet, earthy beetroot. Makes the whole plate look so good you’d think it’s from one of them posh restaurants where folks wear bow ties and suits.
Now, if you’re gonna make this dish, don’t go all worried about fancy terms. Ain’t no need for that. What you need is a simple way to get that salmon just right, and beets to add that lovely color and taste. First, ya gotta get yourself some good salmon. You don’t want that frozen stuff that’s been sitting around too long. Fresh is always best, right? Then, you take the beetroot – not too much, just enough to make the salmon a pretty pinkish-red color. What you do next is take that beetroot, scrub it clean, and either grate it or chop it up nice and small. Mix that with some salt, sugar, and a few spices. I usually throw in a little pepper and some dill if you’ve got it. That gives it a nice little kick.
Here’s how you go about it:
- Get yourself a fresh salmon fillet, about 300 grams should do.
- Grate up a small beetroot or chop it real fine.
- Mix the beetroot with a good pinch of salt and sugar, maybe a tablespoon of each.
- Then, add your spices. If you got some dill, throw that in there too. Maybe a bit of cracked black pepper for some heat.
- Now, rub the beetroot mixture all over your salmon fillet. Make sure it’s covered real good.
- Wrap it up in some cling film or plastic wrap and let it sit in the fridge for a day or two. The longer it sits, the more it soaks up them flavors.
Once you’ve waited long enough – though I know it can be hard – pull that salmon out. You’ll see it’s turned this beautiful pink color, and you’ll smell that earthy goodness. You can eat it just like that, or slice it thin like them fancy folks do in restaurants. It’s soft and tender, with just enough sweetness from the beets to make your mouth water.
Now, I’ve heard folks ask, “What vegetables go with salmon?” Well, don’t go overthinking it. You can throw in some roasted asparagus, or maybe some green beans. A little broccoli wouldn’t hurt either, or if you’re feeling fancy, even brussels sprouts work wonders. All them veggies go with salmon real well. And if you want to make it a bit saucy, try a nice yogurt-dill sauce or even a bit of tzatziki. You’ll be good to go.
Let’s not forget, there’s different ways to cook the salmon, too:
- You could bake it in the oven with a little olive oil, or grill it if you fancy.
- If you’re feeling extra lazy, you can just serve it raw after curing – real fresh and nice.
And while we’re talking about it, don’t you forget the beets. They’re not just for the color, ya know. They add this lovely sweet flavor that makes the salmon taste even better. You can even add a little pear or orange zest to the mix if you want to make it real fancy, but like I said, no need to complicate things. It’s simple food, but it’ll make you feel like a king.
So, if you’re ever having folks over, or just want something new for supper, salmon with beetroot is a good way to go. Don’t be scared to try it – it’s easy to make and you’ll look like a master chef when you put it on the table. Ain’t nobody gotta know how simple it was, right?
Tags：[salmon, beetroot, curing salmon, beetroot salmon, easy salmon recipes, salmon with beets, healthy salmon dishes, roasted vegetables with salmon, simple salmon recipes]
