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We hope you got benefit from reading it, now let’s go back to salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette recipe. To make 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 that.
The ingredients needed to prepare Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette:
- Provide Salmon fillet
- Take Roasted balsamic beetroot
- Get Beetroot
- You need Balsamic vinegar
- You need Sautéed spinach
- You need Spinach
- Take Butter
- Use Sweet potato purée
- You need Sweet potato
- Use Butter
- Take Sauce vierge
- Use Shallot
- You need Tomato
- Take Basil
- You need Extra virgin olive oil
- Prepare Caper and raisin vinaigrette
- Use Caper
- Prepare Golden raisin
- Provide Olive oil
- Prepare Parmesan crisp
- Get Parmesan
Steps to make Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette:
- 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.
- While waiting, peel sweet potato and cook them in boiling water until it become really soft
- 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
- 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.
- 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.
- Sauté spinach with some butter, salt and black pepper.
- 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.
- 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.
- 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.
- Plate it like picture above, or u can plate it as u like ! Enjoy 😊
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