Grilled Salmon with Vibrant Beet Borscht Sauce
Elevate your dining experience with this stunning Grilled Salmon with Vibrant Beet Borscht Sauce. This visually captivating dish showcases a beautifully grilled, rich orange salmon fillet, perfectly complemented by the striking raspberry-red borscht sauce made from tender beets and a medley of aromatic vegetables. The dish is delightfully topped with a dollop of creamy crème fraiche and garnished with fresh dill sprigs, creating an exquisite color palette on your plate. Paired wonderfully with fresh steamed haricots verts and a side of zesty lemon rice, this recipe not only tantalizes your taste buds but also pleases your eyes. With enough borscht sauce to serve 8, any leftovers can be thinned to create a delicious cold summer soup or enjoyed hot the next day. Perfect for impressing guests or indulging in a sophisticated meal at home!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Firm ripe beet
8 ounces (Boiled, peeled, and diced)
Olive oil
1 tablespoon (For sautéing aromatic vegetables)
Shallot
1/3 cup (Chopped)
Carrot
1/4 cup (Chopped)
Celery
2 tablespoons (Chopped)
Napa cabbage
1/2 cup (Chopped, packed)
Garlic
1 medium clove (Minced)
Canned broth (beef, chicken, or vegetable)
1 cup (Liquid)
Bay leaf
1 small (Whole)
Peppercorns
4 (Whole)
Salt
1/4 teaspoon (To taste)
Fresh dill
1 1/2 teaspoons (Finely chopped (or use 1/2 teaspoon dried dill))
Red wine vinegar
1 1/2 tablespoons (Liquid)
Crème fraiche
3 tablespoons (For borscht sauce)
Salmon fillets
8 (Fresh, rubbed with seasonings)
Coarse ground garlic salt
to taste (For seasoning salmon)
Fresh cracked black pepper
to taste (For seasoning salmon)
Additional crème fraiche
for topping (As needed)
Fresh dill sprigs
for garnish (As needed)
Instructions
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Step 1: Begin by preparing the beet. Place the beet in a pot of boiling water and cook uncovered for 15 minutes until it is semi-tender. Remove from heat, cover the pot, and let it steam for an additional 15 minutes. Using a slotted spoon, remove the beet from the hot water, allow it to cool slightly, then peel and dice it.
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Step 2: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallots, carrot, and celery. Sauté until they become semi-tender, about 5-7 minutes. Stir in the chopped napa cabbage and minced garlic, cooking for another 2-3 minutes until fragrant.
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Step 3: To the skillet, add the diced beet, broth, bay leaf, and peppercorns. Stir to combine, then cover and gently simmer for 30 minutes, or until all vegetables are tender. Once done, remove from heat, discard the bay leaf and peppercorns. Season with salt, dill, and red wine vinegar. Blend the mixture in a blender or food processor until smooth. Stir in the crème fraiche and adjust seasoning as required. This borscht sauce can be served hot or cold; keep it warm until ready to serve, or chill if preferred.
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Step 4: Prepare the salmon while the borscht sauce is cooking. Rub the salmon fillets with 1/3 cup of olive oil, then season both sides with coarse garlic salt and fresh cracked black pepper. Grill the salmon fillets for 4-5 minutes on each side, or until cooked to your liking.
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Step 5: To serve, place each grilled salmon fillet on a plate, generously top with 1/4 cup of the vibrant borscht sauce (whether hot or cold), add an extra dollop of crème fraiche, and garnish with fresh dill sprigs. Serve alongside steamed haricots verts and lemon rice for a complete and beautiful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Salmon with Vibrant Beet Borscht Sauce?
This dish features a grilled salmon fillet served with a raspberry-red sauce made from beets, cabbage, and aromatic vegetables, topped with crème fraiche and fresh dill.
How many servings does the borscht sauce provide?
The recipe provides enough borscht sauce to serve 8 people.
What are the primary ingredients in the beet sauce?
The sauce includes beets, shallots, carrots, celery, napa cabbage, garlic, broth, and seasonings like dill and red wine vinegar.
How do I prepare the beet for the sauce?
Boil the beet for 15 minutes uncovered, then steam it covered for 15 minutes more before peeling and dicing it.
What type of broth is recommended for this recipe?
You can use canned beef, chicken, or vegetable broth depending on your preference.
How long should I sauté the aromatic vegetables?
Sauté the shallots, carrots, and celery for about 5 to 7 minutes until they are semi-tender.
When should I add the napa cabbage and garlic to the pan?
Add the cabbage and minced garlic after the other vegetables have sautéed for 5-7 minutes, then cook for an additional 2-3 minutes.
How long does the beet sauce need to simmer?
The sauce should simmer gently for 30 minutes until all the vegetables are completely tender.
Should I leave the bay leaf and peppercorns in the sauce?
No, you should remove and discard the bay leaf and peppercorns after simmering and before blending.
How do I make the borscht sauce smooth?
After simmering and seasoning, process the mixture in a blender or food processor until it reaches a smooth consistency.
Can the beet sauce be served cold?
Yes, the borscht sauce can be served either hot or cold depending on your preference or the season.
What is the best way to prep the salmon for grilling?
Rub the fillets with 1/3 cup of olive oil and season both sides with coarse garlic salt and fresh cracked black pepper.
How long does it take to grill the salmon?
Grill the salmon fillets for 4 to 5 minutes on each side or until they reach your desired level of doneness.
How much sauce should be served with each salmon fillet?
It is recommended to use 1/4 cup of the vibrant borscht sauce for each grilled salmon fillet.
What should I serve as a side dish for this salmon?
This recipe pairs wonderfully with steamed haricots verts and a side of zesty lemon rice.
How can I garnish the final dish?
Garnish with an extra dollop of crème fraiche and fresh dill sprigs to enhance the presentation.
Can I use dried dill instead of fresh?
Yes, you can substitute 1 1/2 teaspoons of fresh dill with 1/2 teaspoon of dried dill.
What can I do with leftover borscht sauce?
Leftover sauce can be thinned out to create a delicious cold summer soup or reheated to enjoy as a hot soup the next day.
Is this recipe considered healthy?
Yes, the recipe is tagged as healthy and low carb, featuring nutrient-dense vegetables and lean protein.
What flavor does crème fraiche add to the sauce?
The crème fraiche adds a rich, creamy texture and a subtle tang that complements the sweetness of the beets.
What role does red wine vinegar play in the recipe?
Red wine vinegar provides necessary acidity to balance the flavors of the pureed vegetables in the sauce.
What kind of beet should I use?
The recipe calls for one firm, ripe beet weighing approximately 8 ounces.
Is this a good meal for entertaining guests?
Absolutely, its striking colors and sophisticated flavor profile make it an excellent choice for a dinner party.
How do I peel the beet after boiling?
Once the beet has steamed and cooled slightly, the skin should rub off easily with your fingers or a paper towel.
What is the total number of ingredients needed?
This recipe requires a total of 19 individual ingredients, including seasonings and garnishes.
Can I use the sauce for other types of fish?
While designed for salmon, this vibrant vegetable sauce would also pair well with other firm white fish or even roasted poultry.
What color is the final sauce?
The sauce is described as having a striking, vibrant raspberry-red color.
What heat level should I use for the skillet?
A medium heat is best for sautéing the aromatics and cabbage to prevent burning.
Is the napa cabbage packed when measuring?
Yes, the recipe specifies 1/2 cup of chopped, packed napa cabbage.
How should I store leftover sauce?
Store leftover sauce in an airtight container in the refrigerator for up to 3 days.