Tomato and Beetroot Salmon
A delicious combination of salmon with a tomato and beetroot sauce.
Servings Prep Time
2people 15minutes
Cook Time
20 minutes
Servings Prep Time
2people 15minutes
Cook Time
20 minutes
Ingredients
Instructions
  1. Wash the baby beets thoroughly; cut out the beets' roots and cut them into thicker matchsticks. Chop thinly the beets' stems and leaves (keep the leaves separately).
  2. On a big frying pan warm up 1 tbsp olive oil, add the garlic slices and fry for 15 seconds, then add all the beets' stems and pieces, stir fry for 1 minute.
  3. Add the tomatoes, fry for 5 minutes and finally add the chopped leaves and water and fry for further 5 minutes.
  4. After you add the tomatoes, on a separate frying pan warm up the remaining oil and fry the seasoned salmon fillets for 3-5 minutes on each side.
  5. Season the vegetables and add lemon juice.
  6. Serve the fried salmon on top of the vegetables with buttered new potatoes.
Recipe Notes

* Instead of 250g of baby beetroot with leaves you could use a small beetroot and 5-6 chards (the total weight should amount to approx. 250g)

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