Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette.
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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To get started with this particular recipe, we have to prepare a few ingredients. You can cook salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette using 21 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette:
- {Make ready of Salmon fillet.
- {Take of Roasted balsamic beetroot.
- {Prepare of Beetroot.
- {Take of Balsamic vinegar.
- {Take of Sautéed spinach.
- {Get of Spinach.
- {Prepare of Butter.
- {Prepare of Sweet potato purée.
- {Get of Sweet potato.
- {Get of Butter.
- {Take of Sauce vierge.
- {Take of Shallot.
- {Get of Tomato.
- {Take of Basil.
- {Make ready of Extra virgin olive oil.
- {Prepare of Caper and raisin vinaigrette.
- {Make ready of Caper.
- {Get of Golden raisin.
- {Make ready of Olive oil.
- {Make ready of Parmesan crisp.
- {Make ready of Parmesan.
Instructions 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 😊.
So that's going to wrap it up for this special food salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette recipe. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!