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BRUNOSBETH
Summer beet salad with roasted salmon
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Ingredients
Directions
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Cut the salmon fillet into 4 portions. Sprinkle with (sea) salt and spread lemon juice, grated rag and honey over it.
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Massage this mixture a bit in the salmon and leave to marinate for 20-25 minutes.
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Beat a 100 ml oil dressing, the vinegar, shallot, mustard, salt and pepper.
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Peel the beetroot and keep the leaves. Scrape the beetroot thinly or grate them coarsely.
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Spoon the beetroot with the finely chopped leaves, the iceberg lettuce and the dressing.
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Mix the crème fraîche with the spring onion.
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Drizzle the salmon with the rest of the oil and grill the fish 2-3 minutes per side in a hot grill pan or on the barbecue.
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Serve the beet salad on a plate or plates.
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Divide the goat's cheese over it and put the salmon on it.
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Serve the creme fraiche.
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Nutrition
905Calories
Sodium0% DV0g
Fat115% DV75g
Protein76% DV38g
Carbs5% DV15g
Fiber0% DV0g
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