Baked Salmon With Mashed Beet and Corn

  • Difficulty: Basic
  • 20 minutes
  • One serving

Why not make your next salmon fillet more interesting by making it buttery, flavoring it with rosemary, and pairing it with a beetroot sauce? You can serve it with mint-flavored sweet corn. And why wait?

Ingredients Needed for Baked Salmon With Mashed Beet and Corn

3-4 teaspoons olive oil
3-4 ounces salmon
salt
pepper
1 ounce of butter
2 rosemary sprigs
2 tablespoons lime juice
3-4 ounces beet, cubed and boiled
basil
1 tablespoon heavy cream
2-3 ounces sweet corn
2-3 fresh mint leaves, chopped
1 teaspoon balsamic vinegar

How to Cook Baked Salmon With Mashed Beet and Corn

  1. Heat 2 teaspoons of olive oil in an ovenproof frying pan over low heat.
  2. Drizzle the salmon fillet with the remaining oil, salt it and pepper it, then rub.
  3. Transfer the fillet to the pan and fry it on both sides. Also, add 1-2 teaspoons of butter and the rosemary sprigs and drizzle with 1 tablespoon of lime juice. Stir for a few seconds.
  4. Slide the pan into the oven and bake for 5-7 minutes at 355ºF/180ºC.
  5. Add the boiled beet and the remaining butter to a tall measuring glass. Season with basil and salt, pour the heavy cream and mash everything using an immersion blender. Set aside.
  6. Add the sweet corn to a bowl, season with salt and fresh mint, pour the remaining lime juice and the balsamic vinegar, then mix until even.
  7. Serve the salmon fillet with beet sauce and sweet corn.

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