4 small salmon fillets (or 2 large)
500 gr beetroot (pre-cooked)
1 teaspoon dried or fresh dillev
200 gr samphire
Handful of fresh spinach
Bunch of parsley
125 gr cherry tomatoes
200 ml olive oil
pepper and salt
Grate and squeeze half the lemon. Mix the beetroot with the dill and lemon juice + grater in a food processor. Season with salt and pepper. Place the salmon fillets in a bowl and divide the beetroot mixture over it. Let marinate in the fridge for at least 4 hours.
Preheat the oven to 180 degrees. Make a herbal oil by pureeing the spinach, parsley (without sprigs) and olive oil in a blender. Pass through a fine sieve and season with salt and pepper. Place small tomatoes in a baking dish and sprinkle with olive oil, salt and pepper. Bake the tomatoes for about 5 minutes until they are warm.
Cut the salmon fillets into small cubes and place on a plate, heat olive oil in a pan and fry the samphire until crispy in 2 minutes. Season with pepper and divide between plates. Add the tomatoes and drizzle with the herb oil.
Tip: for a quick variant you can also use beet juice instead of pureeing fresh beets.
Source: Leukerecepten by leukerecepten-nl.
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