zalmrodebiet-granaatappel-gember
Salmon in beetroot with pomegranate and ginger

Ingredients

2 slices of salmon
1 liter of beetroot juice
3 cm fresh ginger
1 pomegranate

ATTENTION: The preparation of this dish starts at least 24 hours before you want to serve it!

This dish with its beautiful colour is a good part of the main course of your Christmas dinner. Serve with some new potatoes and asparagus for example.

Preparation

  • 1
    Put the raw salmon slices in a baking dish together with the beetroot juice and grate the ginger. Preferably the whole salmon should be covered in the juice, so that the whole salmon will be purple on the outside.
  • 2
    After marinating for 24 hours you can put the salmon into the oven (175 degrees) for about fifteen minutes, but this depends on the size of the salmon and the power of your oven.
  • 3
    The salmon is cooked if it has turned a pastel-orange color. The great thing is that the purple colour on the outside is now also much more striking!
  • 4
    Sprinkle the seeds from the pomegranate over the salmon and serve immediately
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