| Prep: 20 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 320 | 20g | 4g | 18g |
| sugars | fibre | protein | salt |
| 13g | 4g | 21g | 0.7g |
Why I Love French Saumon en carpaccio de tranches de betterave rouge, accompagné de jeunes pousses de salade aux agrumes, et vinaigrette au miel et moutarde à l’ancienne
The first time I encountered Saumon en carpaccio de tranches de betterave rouge, accompagné de jeunes pousses de salade aux agrumes, et vinaigrette au miel et moutarde à l’ancienne, I was captivated by its vibrant colors and refreshing flavors. This dish envelops you in a symphony of textures and tastes, marrying the delicate richness of salmon with the earthy sweetness of red beets, the zesty tang of citrus, and a honey-mustard vinaigrette that ties it all together. It’s an elaborate-sounding name for a recipe that’s surprisingly approachable and makes an elegant presentation at any dinner table.
A Blend of Cultures on Your Plate
As someone who loves integrating her Californian upbringing with Gujarati heritage, this French recipe offers a lot that resonates with me. The freshness of the ingredients is reminiscent of the West Coast, while the layering and presentation evoke a meticulousness that’s often seen in Indian dishes. I find it so fascinating how food can cross culinary borders and create such harmony on a plate.
Inspired by the Masters
When I first tried my hand at this recipe, I was inspired by the work of French chef Alain Passard, renowned for his innovative use of vegetables. Although I’ve put my own spin on this recipe, credit is due to visionaries like him who push the boundaries of traditional cuisine. His philosophies on balancing flavors and textures inspired me to create a version that could resonate with my personal style while staying true to the essence of French culinary artistry. You can read more about Chef Passard’s work here.
If you enjoy dishes that merge the best of various culinary philosophies, you might also appreciate recipes like Italian Carpaccio di Salmone or even a simple beet and goat cheese salad. Both share a similar approach to fresh, vibrant ingredients and harmonious flavor profiles.
Pairing Perfection
This dish works wonderfully as an appetizer or a light main course. If you’re planning a multi-course meal, consider pairing it with a hearty French onion soup or a classic coq au vin. These dishes’ robust flavors contrast beautifully with the lightness and brightness of the carpaccio and salad, offering a balanced dining experience.
In a busy household with my husband Faisal and our two boys, finding dishes that are both delightful and wholesome is a treasure. The Saumon en carpaccio de tranches de betterave rouge, accompagné de jeunes pousses de salade aux agrumes, et vinaigrette au miel et moutarde à l’ancienne hits the mark every time, making it a beloved staple when I want to impress family and friends without spending the whole day in the kitchen.
What You’ll Need
- 1.5 pounds fresh salmon fillets
- 3 medium red beets
- 6 cups mixed baby salad greens
- 2 oranges, segmented
- 1 grapefruit, segmented
- 1/4 cup olive oil
- 2 tablespoons honey
- 3 tablespoons whole grain mustard
- 2 tablespoons apple cider vinegar
- Salt and pepper, to taste
- Fresh dill, for garnish
Method
Step One
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast the beets in the preheated oven for about 45 minutes to 1 hour, or until they are tender when pierced with a fork. Once done, let them cool, then peel and slice them thinly.
Step Two
While the beets are roasting, prepare the citrus segments. Peel the oranges and grapefruit, removing all the white pith. Using a sharp knife, segment the fruits by cutting between the membranes. Set the citrus segments aside.
Step Three
Thinly slice the salmon fillets into carpaccio-style slices. Arrange these slices neatly on a large serving plate.
Step Four
Once the beets have been prepared, arrange the thinly sliced beets on top of the salmon carpaccio.
Step Five
In a small bowl, whisk together the olive oil, honey, whole grain mustard, and apple cider vinegar to make the vinaigrette. Season the vinaigrette with salt and pepper to taste.
Step Six
In a large bowl, toss the mixed baby salad greens with half of the prepared vinaigrette. Arrange the dressed salad greens around the salmon and beet carpaccio on the serving plate.
Step Seven
Scatter the citrus segments over the salad greens and carpaccio. Drizzle the remaining vinaigrette over the entire dish.
Step Eight
Garnish the dish with fresh dill. Serve immediately and enjoy your Saumon en carpaccio de tranches de betterave rouge, accompagné de jeunes pousses de salade aux agrumes, et vinaigrette au miel et moutarde à l’ancienne.
