Beet salmon with strawberry, tomato salsa + balsamic

This vibrant and savory dish is a treat for your taste buds!




  1. In a medium size shallow bowl, Marinade the salmon with beet juice for a few hours. Discard the beet juice once marinated.
  2. In a medium bowl mix the chopped strawberries, tomatoes, red onion, coriander, lime juice, olive oil & vinegar. Season according with salt and pepper. Set aside
  3. Roast coriander and pink peppercorn in a pan until you can smell the aroma or at low heat roast for 6 minutes. Crush in a mortar pestle and sprinkle on the salmon.
  4. In a medium non stick at medium heat add grape seed oil and roast salmon until cooked to desired temperature.
  5. Plate the salmon on the bottom and sprinkle the salsa on top. Drizzle finishing balsamic and garnish with mint and edible flowers.

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