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Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette
Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette

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We hope you got insight from reading it, now let’s go back to salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette recipe. To cook salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette you only need 21 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to prepare Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette:
  1. Provide Salmon fillet
  2. Get Roasted balsamic beetroot
  3. Prepare Beetroot
  4. Take Balsamic vinegar
  5. Prepare Sautéed spinach
  6. Provide Spinach
  7. You need Butter
  8. Use Sweet potato purée
  9. Prepare Sweet potato
  10. Prepare Butter
  11. Provide Sauce vierge
  12. Use Shallot
  13. Get Tomato
  14. Use Basil
  15. You need Extra virgin olive oil
  16. Use Caper and raisin vinaigrette
  17. Get Caper
  18. Get Golden raisin
  19. You need Olive oil
  20. Use Parmesan crisp
  21. You need Parmesan
Steps to make Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette:
  1. Cut beetroot into cube around 1-2cm, season them with some salt, black pepper and olive oil, roast it in the oven at 200c for about 6-8 minute or roast until it tender/soft.
  2. While waiting, peel sweet potato and cook them in boiling water until it become really soft
  3. When the beetroot cooked, heat a frying pan and sauté beetroot with some butter, drizzle some balsamic vinegar, let it glazed, and put it a side
  4. Soaked your raisin in hot water and wait until it become tender/slightly soft, put caper and raisin in blender, and a good amount of olive oil while it blend in the blender, let it emulsify together and put it a side.
  5. Once sweet potato cooked, purée or blend them in blender or food processor with some cooking liquor and butter until you get a nice smooth purée and season them to your taste.
  6. Sauté spinach with some butter, salt and black pepper.
  7. For the sauce vierge, blanch tomato in hot boiling water for a few second, and put it in cold water, peel tomato skin and take out the seeds, chop shallot and tomato into small fine dice, put them in a bowl drizzle some olive oil salt paper and throw in chopped basil.
  8. Grated some Parmesan cheese and place it on baking tray with some baking paper in it, put it in oven and let it cook until it become crispy.
  9. Heat up a frypan with some oil, season your salmon with salt and black pepper, cook it skin side down as we want a nice crispy skin result, cook each 3-4 minute each side (depending size of salmon) when it cook it should have a nice crisp and colour on the skin with a nice pink flesh.
  10. Plate it like picture above, or u can plate it as u like ! Enjoy 😊

Sumac Salmon with Rocket, Sweet Pickled Cucumber and Pomegranate Salad. Pop a tablespoonful of spinach mixture into the palm of your hand and flatten in the centre. Very carefully, shape the spinach to enclose the beetroot. Mex Appeal: An Easy and Fresh Midweek Party. Place beetroot in an ovenproof dish.

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