Salmon marinated in red beetroot

Last Updated on February 17, 2024

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ingredients

400 g salmon fillets 2 pcs beetroot 30 ml Whisky 1 tbsp orange zest 1 pinch ground cinnamon 3 cups coarse salt 1 tbsp brown sugar

procedure

1. Peel the beetroot and cut into pieces. Add the orange zest, cinnamon, and whiskey and blend everything together. Stir in the sugar and salt. 2. Prepare two layers of baking paper. Layer half of the mixture on them and place the skinless salmon on top. Cover the salmon with the remaining mixture and wrap it in the paper. Then wrap thoroughly in cling film and refrigerate for 1-2 days. 3. Before serving, remove the salmon from the fridge, scrape off the marinade and rinse under cold water. Cut into thin slices and serve, for example, on a salad, on bread spread with Lúča, etc.