Salmon is a great choice to complement the festive table with a special dish. This fish is not only delicious, but also contains a large amount of omega-3 fatty acids, protein, vitamins D and B12. There are endless ways to cook salmon: it can be steamed, baked in the oven or grilled. This time we will share a wonderful recipe for pan-fried salmon with beetroot sauce, which is perfect for a festive table, but you can also enjoy it without waiting for a special occasion, but simply by inviting family or friends for a weekend lunch.
Salmon with Beetroot Sauce: recipe
Salmon prepared in this way will become a real highlight of the festive table. The fish comes out wonderfully tasty, with a crispy crust and very soft. When preparing this dish, you can replace the spices we offer with your other favorites. However, do not give up the chili powder and cinnamon – they will create a wonderful combination of flavors.
Before cooking, it is recommended to remove the fish from the refrigerator at least 15-20 minutes in advance and dry it with a paper towel to remove as much moisture as possible.
Ingredients:
- 1 kg salmon fillet
- 2 tsp. chili powder (can be replaced with black pepper)
- 2 tsp. cinnamon
- salt, to taste
- oil for frying
For the sauce:
- 2 pcs. beetroot, boiled
- 2 tbsp. balsamic vinegar
- salt, to taste
- pepper, to taste
Directions:
1. Cut the salmon fillet into equal-sized pieces.
2. Heat the oil in a frying pan until it is really hot, but not yet steaming. Cast iron or stainless steel pans work best for this dish because they heat up quickly and evenly, but if you have another pan, that will work just as well. Use a pan large enough so that the salmon pieces don’t touch each other.
3. While the oil is heating, mix the salt, chili powder, and cinnamon in a small bowl and then rub the mixture all over the salmon pieces.
4. Once the oil is hot, place the salmon in the pan, skin side down. Reduce the heat to medium-low.
5. Cook one side of the salmon without turning it, until about three-quarters of the fish is lightly pink.
6. Then turn the salmon pieces over and cook for another 2-3 minutes.
7. Remove the cooked salmon from the pan and place on a paper towel to absorb excess oil.
7. Blend the ingredients for the sauce with an electric blender and serve with the cooked fish. This dish is perfect with various vegetables, such as grated carrots or cabbage.
