Sometimes a simple dish can be super tasty, this recipe is an example of this. The three main ingredients (salmon, beet, watercress) remain the stars of the show, but by preparing them slightly differently than 'normal' it is a surprising dish.

The miso marinade gives the salmon a delicious deep taste, a nice touch of umami. The earthiness of the beetroot puree and the freshness of the watercress ensure that the dish is in balance.

Don't have a sous vide set? Then you can also marinate the salmon in a container with cling film over it and bake in the oven at 180°C, 15 minutes.

In short, get started!

Zalm in misomarinade, geroosterde rode biet en waterkers — Pin
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Salmon in miso marinade, roasted beetroot and watercress

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Course: Main dishDifficulty: Average

Portions

–

persons

Waiting time

hours

Preparation time (indication)

minutes

Total time

minutes

Tools:
– Sous vide set
– Gas burner or crème brûlée burner
– Blender

Ingredients

2 salmon steaks of about 200 gr each
90 gr light miso
30 gr sake
30 gr mirin
30 gr sugar
15 gr water
500 gr beetroot
1 splash sushi vinegar
1 bag watercress
xanthan gum

Preparation

Marinated salmon
Mix the sake with the mirin and bring to a boil; dissolve the miso in this.
Heat the water (don't turn the heat up too high) and gently dissolve the sugar in it.
Mix all this together and let it cool.
Pat the salmon dry and place in a vacuum bag. Pour in some marinade, keep a little bit behind to coat the salmon after cooking.
Vacuum seal the salmon and let it marinate for at least 2 hours.
Set the sous-vide to 50°C and cook the salmon in it for 30 minutes.
Remove from bag, pat dry and coat with some of the reserved marinade.
Finally, burn the salmon briefly with a gas burner for a smoky touch. Preferably do this on a metal plate so that you don't damage anything. Oh yes, do it outside too, that prevents a peculiar smell in the house.
Red beet puree
Preheat the oven to 200°C.
Scrub the beets under the tap and dry them.
Wrap the beets individually in aluminum foil with a dash of olive oil and a good pinch of salt.
Place the parcels in a baking dish and place the dish in the oven.
After 1 hour, pierce the beets to check if they are done. I had large beets (300gr each) and it took 2 hours.
When they are cooked, take them out of the oven. Carefully open the packages and let them cool for a while.
Remove the skin, it comes off very easily, and cut into smaller pieces.
Puree in the blender and then push through a sieve to make sure the puree is silky smooth.
Season with sushi vinegar, salt and pepper. If necessary, reduce a little more until you are satisfied with the thickness. Set aside. Bind with a pinch of xanthan gum where necessary.
Warm before serving.
layout
Place the salmon to the left of center on your plate.
To the right of the center place a quenelle of the beetroot puree.
In between you divide some watercress in a playful way.
Enjoy your meal!