SALMON GRAVLAX

WITH ORANGE AND BEET

Here is a very simple and fresh recipe that highlights the salmon and combines it with the fresh tastes of citrus fruits and beets.

The ingredients for this recipe:

For the dry marinade:

1 large raw beetroot, grated

80 ml (1/3 cup) brown sugar

80 ml (1/3 cup) sea salt

30 ml (2 tbsp.) orange juice, freshly squeezed

7.5 ml (½ tbsp.) fennel seeds, crushed

For the lemon lime yogurt:

The zest of an orange

30 ml (2 tbsp) fresh dill, chopped

2.5 ml (1/2 tsp) black pepper

1 salmon or trout fillet 500g, skinless

180 ml (3/4 cup) 0% fat plain Greek yogurt

Supremes of a lime

Juice and zest of one lime

Chives, chopped, to taste

Salt and pepper, to taste

The preparation :

In a bowl, combine all the ingredients for the dry marinade. Coat the fish well with this marinade and wrap it in plastic wrap. Place the coated piece of fish on a baking sheet.

Place another plate on the fish and add a weight in the center (to crush the fillet well and trap the taste).

Leave to marinate for 12 to 24 hours in the refrigerator.

Take out and remove the marinade from the fish. Run cold water quickly. Drain the salmon well. With a sharp knife, very thinly slice the fish fillet to make the gravlax. Finally, combine all the ingredients for the yogurt sauce.