Beet Marinated Salmon
A beet-marinated salmon is all about color and subtle flavors, not preservation or texture change like a beet cure. It's beet juice that tints the surface of the salmon a deep ruby-magenta. The result is salmon that remains flaky, cooks quickly, and tastes like salmon with interesting hints of sweetness and earthiness.
Ingredients
- 12 ounces salmon fillet cut in 2 x 6 ounce fillets
- 2 cups beet juice pure
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- salt & pepper
- potato skin from a small Russet potato
Instructions
- Pour the beet juice in a dish and place the salmon fillets, skin-side up in that juice. Make sure the juice is covering the salmon on all sides. Place the dish in the refrigerator for 1 (max. 3) hour and allow the fish to soak up the beet color. (NOTE 1)
- Transfer the salmon fillets onto paper kitchen towels and dab them dry.
- Season the salmon with salt, pepper, cumin and coriander.
- Place the fish on a grill tray, covered with aluminum foil and cook the fish on a grill of 400°F for about 25 minutes or until they’re done. The fish should reach an internal temperature of max. 145°F. (NOTE 2)
- While the fish cooks, peel the potato and cut the skin in very thin strips.
- Heat oil in a skillet and fry these potato skin strips until they are crunchy. This take about 1-2 minutes.
- Transfer the fried potato skin strips onto a paper towel and allow the fat to drain into the towel. Sprinkle with salt immediately after you take them out of the oil.
- Transfer the grilled salmon onto a plate and garnish with the potato skin strips.
Notes
- Use a pure beet juice to get an optimal color transformation.
- I love to use the Meater to make sure I don't under of overcook the fish. If you like to cook the fish directly on the grill, that perfectly fine, but the cooking time may be shorter.
Nutrition
Calories: 243kcalCarbohydrates: 0.2gProtein: 34gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 4gSodium: 76mgFiber: 0.1gSugar: 0.01g