Orā King Salmon Marinated in Beetroot, Bitter Orange Puree Recipe

Ingredients:

• 1 lb Orā King salmon fillet
• 2 medium-sized beetroots
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp honey
• Salt and pepper to taste
• 2 bitter oranges
• 1 tbsp butter

Instructions:

1. Preheat the oven to 375°F.
2. Peel and grate the beetroots with a box grater.
3. In a bowl, mix the grated beetroots with olive oil, minced garlic, honey, salt, and pepper.
4. Place the salmon fillet in a large oven-safe dish and coat it with the beetroot mixture.
5. Cover the dish with aluminum foil and bake in the preheated oven for 20 to 25 minutes or until the salmon is cooked through.
6. While the salmon is cooking, prepare the bitter orange puree. Cut the bitter oranges in half and remove the pulp with a spoon.
7. In a small saucepan, melt the butter over medium heat.
8. Add the bitter orange pulp to the melted butter and cook for 5 to 7 minutes or until the consistency thickens.
9. Remove the orange puree from the heat and let it cool.
10. Once the salmon is cooked, remove it from the oven and let it rest for a few minutes.
11. Slice the salmon and serve it with the bitter orange puree.

Verdict:

This Orā King salmon marinated in beetroot with bitter orange puree recipe is a blend of sweet and savory flavors that you will enjoy. The beetroot marinade adds a beautiful color and a subtle earthy taste to the salmon, while the orange puree adds a tangy sweetness that complements the dish nicely.

Serving Suggestions:

• Serve the salmon with a side salad or roasted vegetables for a balanced meal.
• Garnish the salmon with fresh dill or parsley for added flavor.
• This recipe is best served fresh, but you can store the leftovers in the refrigerator for up to 2 days.