A delicious recipe for seared salmon, dill beet salsa

Serves: 4 – Preparation: 5 minutes – Cooking: 15 minutes – Refrigeration: 5 days – Freezing: No


  • 30 ml (2 tbsp) canola oil
  • 4 salmon steaks, about 150-200g each, skin on
  • 30ml (2 tbsp) clarified butter (or a mixture of butter and vegetable oil)
  • 3 medium yellow beets, cooked, peeled and chopped
  • 10 ml (2 tsp.) salted herbs
  • A chopped shallot
  • Roughly chop 3 cloves of garlic
  • 45 ml (3 tsp.) capers
  • 2 medium red beets, cooked, peeled and chopped
  • 10 ml (2 teaspoons) honey
  • 45 ml (3 tsp.) lemon juice
  • Two knobs of butter
  • 60 ml (1⁄4 cup) chopped dill
  • 125 ml (1⁄2 cup) sour cream


Step 1

Heat oil in a medium pan and add salt to the salmon pieces. Place the steaks, skin side down, and cook until the skin is crisp and the salmon is cooked halfway through, about 7 minutes. Flip the pieces and continue to cook for a minute. Booked.

Step 2

Meanwhile, in a second skillet, heat clarified butter over medium-high heat. Add the beets and salted herbs then fry for about a minute. Add the shallots and garlic then fry for another two minutes. Add capers and honey and continue cooking for 2 minutes. Deglaze with lemon juice, reduce until dry. Combine the knobs of butter and sprinkle with chopped dill and mix gently. Booked.

Step 3

Divide sour cream among 4 serving plates. Garnish with salt, pepper and a few sprigs of dill. Place a salmon steak on a plate and garnish with beet salsa. Season with salt and pepper to taste, serve immediately.

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