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Salmon marinated in beetroot
25 m active | 48 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 360
  • Fat about 24g
  • Carbohydrates about 11g
  • Protein about 23g
This is needed
This is needed for 4 people
Marinate the salmon
  • 1 raw beetroots, coarsely grated
  • 1 tsp lemon juice
  • 2 tbsp sugar
  • 6 juniper berries, crushed
  • 2 tbsp salt
  • 400 g salmon fillets (sushi quality)
Salad
  • 2 tbsp rapeseed oil
  • 0.5 tsp salt
  • 2 tbsp apple vinegar
  • a little pepper
  • 3 carrots, strips cut off with a peeler
  • 1 apple, cubed
  • 3 tbsp pumpkin seeds, toasted
  • 1 red onion, cut into segments
  • 2 tbsp chives, finely chopped
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And that's how it's done
And that's how it's done
Marinate the salmon
Mix the beetroot and all the ingredients up to and including the salt. Put 1/3 of the beetroot mixture into a flat dish, place the fish on top, spread the rest of the beetroot mixture over the top. Completely cover the salmon with cling film, leave to marinate in the fridge for approx. 2 days.
Salad
Combine the vinegar and oil, season. Add the carrots, apple and onion, mix. Remove the beetroot mix from the salmon. Pat the salmon dry, cut into thin slices with a sharp knife. Serve up the salad and salmon, scatter over the pumpkin seeds and chives.