Salmon with beetroot


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
100°C oven


  • 800 g salmon fillet, bones removed
  • 2 raw beetroot
  • 3 slices smoked salmon
  • 2 spring onions
  • 1 lemongrass stem
  • Juice of 1 lemon
  • 1 tablespoon sugar
  • 2 tablespoons fish sauce
  • 3 tablespoons olive oil
  • 1 bunch chocolate mint

1 baking dish

1 chopping board


Lay the salmon fillet in a baking dish, skin side down, and bake at 100°C for 20 minutes.

Meanwhile, peel and slice the beetroot into matchsticks, slice the smoked salmon into strips, slice the spring onions and finely chop the lemongrass.

Make a vinaigrette by mixing together the lemon juice, sugar, fish sauce and olive oil.

As soon as it comes out of the oven, cover the salmon with the beetroot, smoked salmon, spring onions and lemongrass, drizzle with vinaigrette and scatter with the chocolate mint.