Hello everybody, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, salmon, potato and beetroot salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Turn potato salad into a complete meal with the addition of salmon fillets, asparagus and green beans. A handful of salad leave per serving (a mix with beetroot leaves works really well) One beetroot per serving. Then prepare your salmon by placing on a tray and seasoning.
Salmon, Potato and Beetroot Salad is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Salmon, Potato and Beetroot Salad is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have salmon, potato and beetroot salad using 17 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Salmon, Potato and Beetroot Salad:
- Take 2 smoked salmon filets
- Take 10 new baby potatoes
- Get 10 cherry tomatoes
- Make ready 20 grams chopped onion
- Get 1 beetroot
- Make ready 10 cucumber slices
- Take 1 bag crunchy and sweet salad leafs
- Take 50 grams peppers
- Prepare 1 tablespoon chopped chives
- Make ready 150 millilitres parsley sauce
- Take 50 grams grated cheese
- Prepare 25 millilitres sweet chilli
- Take 1 pinch salt
- Get 1 pinch pepper
- Get 1 pinch mixed herbs e.g. basil
- Get 15 millilitres sunflower oil
- Take Any other vegetables/fruit desired can be used
Pour the lemon juice or vinegar, together with the garlic and mustard, into a small mixing bowl. Marinated overnight in grated beetroot, ginger and mustard seeds, these delicious salmon steaks take on all those bold flavours and are given a wonderful purple tinge from the beetroot. Served together with pickled cucumber and a creamy potato salad, this Scandi-inspired dish makes a wonderful, light summer supper. What to drink with Salmon, Avocado and Potato Salad?
Steps to make Salmon, Potato and Beetroot Salad:
- Glaze the salmon fillets in the herbs, pepper, salt and sweet chilli.
- Oil baking tray and put in the new baby potatoes on preheated oven of 190°C for 35 minutes.
- Cut the vegetables and mix them in a bowl. Grate the beetroot and mix in with rest of vegetables.
- After 20 minutes, turn the potatoes over and put the pre glazed salmon onto the baking tray and put into the oven.
- After 15 minutes and when golden, take out the potatoes and cut in half. Mix it into the salad.
- After next 25 minutes when the salmon is tender and soft, take it out the oven.
- Put the salad on serving dishes and place the salmon filet onto the salad.
- Pour prepared parsley sauce onto the salmon. Sprinkle it with cheese and top with chives.
A light, crisp, fresh white wine, such as Chablis or Sancerre, is the perfect match for this Salmon, Avocado and Potato Salad. Other good options include: Pinot Grigio, Albarino, Chenin Blanc or a crisp Sauvignon Blanc from somewhere like New Zealand or Chile. Take just one bite of crisp red onions, smoky roasted beets, and spicy vinaigrette, and you'll be hooked for good on this gorgeous, colorful salad. It's a delicious way to get extra mileage out of any leftover salmon and vegetables, or use canned salmon instead for a quick, no-cook lunch on a busy afternoon. Chop the beetroot and feta into small cubes and mix with the juice and zest of one lime and some seasoning.
So that is going to wrap it up for this exceptional food salmon, potato and beetroot salad recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
