Salmón asado a la sartén con remolacha asada y hierbas aromáticas
Esta es una deliciosa receta de salmón real con remolacha asada, hinojo, rábanos y hierbas frescas. Es ligera y saludable, y resulta una cena perfecta. También puedes usar trucha marina en lugar de salmón para esta receta.
Ingredientes · Raciones 4
- 2 bunches baby beetroot
- olive oil (extra virgin)
- 1 lemon (juice only)
- 160 grams fillet king salmon (x4) (or ocean trout)
- 60 milliliters vegetable oil
- white pepper
- 1 medium bulb of fennel
- 4 radishes
- 1/4 bunch tarragon
- 1/4 bunch flat parsley ( picked, roughly choped)
- 3 sprigs dill
- 20 milliliters Chardonnay-vinegar
- 80 milliliters olive oil (extra virgin)
- 100 grams labna
Método · 1 h 15 min
- Preheat the oven to 150° Celsius (300° Fahrenheit).
- Trim and wash the beetroots.
- Wrap them in foil with a little seasoning and oil.
- Roast for 45 minutes or until tender.
- Peel while they are warm and trim to neaten.
- Dress with a little olive oil and lemon juice. Set aside.
- Shave the fennel as thinly as possible.
- Slice the radishes into thin rounds. Place into a bowl with herbs and dress with chardonnay vinegar and olive oil.
- Season.
- Heat a fry-pan to high heat and add vegetable oil.
- Season the fish and place in the pan. Turn the heat down to a medium and gently cook skin side down until crisp.
- Turn the fish over or place the fry-pan in the oven to roast to the desired done-ness.
- While the fish is cooking, divide the labna between four plates, smear to create a base.
- Divide the fennel salad and beetroots between plates and sit the fish on top.
- A good squeeze of lemon to finish.
This is a delicious king salmon recipe with roasted beetroot, fennel, radishes and soft herbs. It’s light and healthy and it’s a perfect dinner treat. You can also use sea trout instead of salmon for this recipe.
Enjoy!
Ingredients
- 2 bunches baby beetroot
- olive oil extra virgin
- 1 lemon juice only
- 160 grams fillet king salmon (x4) or ocean trout
- 60 milliliters vegetable oil
- white pepper
- 1 medium bulb of fennel
- 4 radishes
- 1/4 bunch tarragon
- 1/4 bunch flat parsley picked, roughly choped
- 3 sprigs dill
- 20 milliliters Chardonnay-vinegar
- 80 milliliters olive oil extra virgin
- 100 grams labna
Instructions
- Preheat the oven to 150° Celsius (300° Fahrenheit).
Vegetables
- Trim and wash the beetroots.
- Wrap them in foil with a little seasoning and oil.
- Roast for 45 minutes or until tender.
- Peel while they are warm and trim to neaten.
- Dress with a little olive oil and lemon juice. Set aside.
- Shave the fennel as thinly as possible.
- Slice the radishes into thin rounds. Place into a bowl with herbs and dress with chardonnay vinegar and olive oil.
- Season.
Pan Roast Salmon:
- Heat a fry-pan to high heat and add vegetable oil.
- Season the fish and place in the pan. Turn the heat down to a medium and gently cook skin side down until crisp.
- Turn the fish over or place the fry-pan in the oven to roast to the desired done-ness.
Plating:
- While the fish is cooking, divide the labna between four plates, smear to create a base.
- Divide the fennel salad and beetroots between plates and sit the fish on top.
- A good squeeze of lemon to finish.
