Don’t just eat meat this festive season.
Add more variety to your Christmas meal with this must-try salmon tiradito with glazed baby beets and pickled red onion, accompanied by fresh chilli, orange segments and a basil and grapefruit dressing.
It takes an hour and 30 minutess to prepare this meal and along with the ingredients, you will need a roasting tray, cutting board, sauce pot, blender, squeeze bottle, steel bowl, storing bowl/container, tongs, slotted spoon and your oven preheated to 180 degrees celsius.
Here’s how you make it:
Salmon Tiradito
• Norwegian salmon fillet: 480g (80g per portion)
• Dill: 30g
• Coarse salt: 100g
• Brown sugar: 100g
• Lemon rind (Fine grate): 120g (1 Lemon)
• Glazed beets
• Baby beetroots: 300g (6 Baby beets with each cut into six)
• Olive oil: 50ml
• Balsamic Vinegar: 50ml
• Thyme: 15g
• Honey: 50ml
• Salt: 2g
• Pepper: 2g
•Pickled Red onion: 120g
• Red wine Vinegar: 100ml
• Water: 100ml
• Sugar: 100g
• Bay Leaves: 1g (1 leaf)
• Orange segments from two oranges
• Red chilli: 4g (2 each)
• Olive oil: 20ml
Grapefruit dressing:
• Olive oil: 200ml
• Vinegar: 70ml
• Dijon mustard: 30ml
• Grapefruit: 180g (1 whole)
•Basil (garnish)
Method
Salmon Tiradito
Place salmon onto tray
Chop dill finely
Combine coarse salt, brown sugar, lemon rind and dill and coat the salmon fillet with the curing salt. Wrap and refrigerate.
Allow to cure for 30 min, remove from fridge and rinse off ALL the salt.
Finely slice the salmon fillet and arrange in 80g portions
Glazed baby beetroot:
Wash and peel the baby beetroots
Cut each beetroot into 6 equal sized pieces
Place in roasting pan and coat with the olive oil, balsamic vinegar and honey. Place thyme into the tray.
Season with salt and pepper and place in preheated oven for +- 20-25 min until cooked but still firm.
Pickled Red onion
Peel the onion and cut in half lengthways on a cutting board.
Slice the onion in thin slices and place in a deep bowl.
Place the vinegar, water, sugar and bay leaf in a steel pot and place on a high heat flame. Bring to a boil and allow to boil for 3 min to allow the sugar to dissolve.
Pour the pickling liquid over the onion and place in the fridge to allow to cool.
Orange segments
Place oranges on a cutting board and with a small knife remove the skin as close to the flesh as possible.
Remove any excess white skin as this will make the segments taste bitter.
Slide your knife in between the indentations of the orange to remove the segments.
Chilli
Place the chillies on cutting board and slice in half lengthways. Scrape all the seeds from flesh.
Finely slice all the chilli and place in a bowl with the olive oil.
Dressing
Place the oil, vinegar, mustard and grapefruit juice in a bowl and blend until well combined.
Basil
Pick of the stalks and refresh with ice water.
To Assemble
First arrange the Salmon on the bottom of the plate (Curved for dressing)
Dress with +-60-65 ml Grapefruit dressing
Arrange the beetroot on top of the salmon.
Arrange the orange segments (+-4)
Place sliced chilli on Salmon
Garnish with the Basil
Serve cold
