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Marinated salmon fillets on apple-fennel salad

40 minutes (plus 12 hours for pickling)

Mittel

5 people

A feast for the eyes and the palate: this marinated Ora King salmon in a mixture of salt, sugar and fresh beetroot will give your table a bright color and an exquisite taste. Served on a fresh apple and fennel salad and topped with caramelized walnuts, this dish is a celebratory delicacy. Perfect for special occasions and to impress your guests.

Ingredients

2 x 190 g Ora King salmon fillet
50 g salt
50 g sugar
1 medium fresh beetroot, grated
Peel of an organic lemon, finely grated
1 bunch fresh dill, chopped
For the apple and fennel salad:
1 Granny Smith apple, finely diced
1 fennel bulb, finely diced
2 spring onions, cut into thin rings
2 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
For the caramelized walnuts:
50 g walnuts, roughly chopped
1 tbsp of sugar

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Marinating the salmon: Mix salt, sugar, grated beetroot, lemon zest and chopped dill in a bowl. Cover the salmon fillets evenly with the mixture, weigh them down with a plate and wrap them in cling film. Allow to marinate in the refrigerator for at least 12 hours, preferably overnight.
Preparing the apple and fennel salad: In a large bowl, combine the diced apples, fennel and spring onions. Add lemon juice and olive oil and mix well. Season with salt and pepper.
Prepare caramelized walnuts: Heat the sugar in a pan over medium heat, stirring until melted and slightly caramelized. Add the chopped walnuts and stir well until evenly coated with the caramel. Spread the walnuts out on a plate and let cool.
Cutting the salmon: Take the marinated salmon out of the fridge and wipe off any excess marinade. Cut the salmon into slices about 1 cm thick.
Divide the apple-fennel salad between four plates.
Place the salmon slices decoratively on the salad.
Sprinkle with the caramelized walnuts.