Beet‑Marinated Salmon with Asparagus Pineapple Salsa

Ingredients

• 250 g beetroot (1–2 bulbs)
• 1 tsp coriander seeds
• 1 tsp peppercorns
• 45 g raw cane sugar (3 tbsp)
• 45 g sea salt (3 tbsp)
• 800 g salmon fillet (skin‑less, boneless)
• 125 g pineapple chunks
• 3 stalks white asparagus
• 1 lemon
• Salt
• white pepper
• 1 red chili pepper
• 1 Spring onion
• 2 sprigs parsley
• 2 sprigs Basil

Instructions

1. 1.

   First peel and finely grate the beetroot. Crush coriander and peppercorns in a mortar, then mix with sugar and sea salt and combine with the grated beetroot. Spread 1–2 tbsp of this mixture on a shallow dish.

2. 2.

   Pat the salmon dry, place it in the dish, and top with the remaining beet‑herb mixture. Cover carefully and refrigerate for about 24 hours, turning the fish after roughly 12 hours.

3. 3.

   Dice the pineapple into small cubes. Peel the asparagus, trim the lower ends, and dice it as well. Halve the lemon and squeeze its juice. Combine pineapple, asparagus, lemon juice, salt, and pepper; cover and let sit in the fridge for at least 3 hours.

4. 4.

   Halve the chili lengthwise, deseed, rinse, and slice into thin rings or chop finely. Trim the spring onion, rinse, and cut into thin rings. Add both to the salsa. Wash herbs, dry, roughly chop half of each, and mix into the salsa as well.

5. 5.

   Pat the salmon dry again, place it on a baking tray or in a small roasting pan, and grill at 200 °C (180 °C fan‑forced; gas: level 3) for 5 minutes, turning once. The fillet should be just warm on the outside and still raw inside.

6. 6.

   Serve the salmon on a platter, slice into portions, and garnish with the salsa. Accompany with baguette slices.