Ingrédients pour Beautiful Borscht Salmon
- 1 medium beet
- 3 tablespoons olive oil (divided)
- 2 shallots, finely chopped
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1/2 medium head napa cabbage, shredded
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt
- 2 tablespoons fresh dill, chopped, plus sprigs for garnish
- 2 tablespoons red wine vinegar
- 1/2 cup crème fraîche, plus dollops for serving
- 4 (6-ounce) salmon fillets
- garlic salt, to taste
- black pepper, to taste
- steamed haricots verts
- lemon rice
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Comment préparer Beautiful Borscht Salmon
- **Prepare the Beet (Can be done a day ahead):** Place 1 medium beet in a pot of boiling water. Cook uncovered for 15 minutes, until semi-tender. Remove from heat, cover, and let steam for another 15 minutes. Remove beet, let cool, peel, and dice.
- **Sauté Aromatics:** In a large pan, sauté 2 finely chopped shallots, 1 medium diced carrot, and 1 stalk diced celery in 2 tablespoons olive oil until softened (about 5 minutes).
- **Add Vegetables and Simmer:** Stir in 1/2 medium head shredded cabbage and 2 cloves minced garlic. Add the diced beet, 4 cups vegetable broth, 1 bay leaf, and 1 teaspoon black peppercorns. Bring to a simmer, cover, and cook for 30 minutes, or until vegetables are tender.
- **Blend the Borscht:** Remove from heat. Discard the bay leaf and peppercorns. Add 1 teaspoon salt, 2 tablespoons chopped fresh dill, and 2 tablespoons red wine vinegar. Puree the mixture until smooth using a blender or food processor.
- **Finishing Touches:** Stir in 1/2 cup crème fraîche. Taste and adjust seasonings as needed. The borscht sauce can be served hot or cold. Keep warm in a saucepan or chill in the refrigerator.
- **Prepare the Salmon:** While the borscht simmers, rub 4 (6-ounce) salmon fillets with 1 tablespoon olive oil. Season with garlic salt and pepper to taste.
- **Grill the Salmon:** Grill salmon for 4-5 minutes per side, or until cooked through.
- **Plating and Serving:** Plate each salmon fillet. Top with 1/4 cup borscht sauce, a dollop of crème fraîche, and fresh dill sprigs. Serve immediately with steamed haricots verts and lemon rice. For a smaller serving, simply adjust the ingredient quantities accordingly. Leftover borscht can be thinned with additional broth for a delicious soup the next day.
- **Tip for Leftovers:** To make the borscht sauce into a soup, add canned broth to reach your desired consistency. Reheat gently or serve chilled.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
3g
Fat
26g
Carbs
0g
