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Marinated salmon in beet juice
Salmon fillet marinated in beet juice with egg, onion, lemon and parsley.
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Ingredients
Directions
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Put the salmon in a dish that fits exactly. Pour as much beet juice until the salmon is under. Leave to marinate in the refrigerator for at least 1 hour.
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Preheat the oven to 180 ° C.
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Grease the oven dish with the sunflower oil. Take the salmon out of the juice and pat dry. Sprinkle with salt and pepper and place in the dish.
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Put the salmon in the oven for about 20 minutes until the salmon is just done. Meanwhile, boil the eggs hard in 8 minutes. Peel them and cut very finely.
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Cut the parsley leaves finely and finely chop the onion.
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Mix the parsley, onion, egg and olive oil. Grate the yellow skin of the lemon and squeeze out the fruit. Add 1 tsp rasp and 2 tsp juice to the egg mixture.
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Serve the salmon with the egg mixture. Sprinkle with extra grater and sprinkle with olive oil if necessary. Yummy! .
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Nutrition
460Calories
Sodium8% DV190mg
Fat54% DV35g
Protein68% DV34g
Carbs1% DV2g
Fiber4% DV1g
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