Easiest Way to Make Super Quick Homemade Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette - Free download

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We hope you got insight from reading it, now let's go back to salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette recipe. To cook salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette you need 21 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette:

1. You need of Salmon fillet.
2. Use of Roasted balsamic beetroot.
3. You need of Beetroot.
4. You need of Balsamic vinegar.
5. You need of Sautéed spinach.
6. Use of Spinach.
7. Take of Butter.
8. Get of Sweet potato purée.
9. Use of Sweet potato.
10. Take of Butter.
11. Provide of Sauce vierge.
12. Prepare of Shallot.
13. Take of Tomato.
14. Take of Basil.
15. Prepare of Extra virgin olive oil.
16. Use of Caper and raisin vinaigrette.
17. Use of Caper.
18. You need of Golden raisin.
19. Use of Olive oil.
20. You need of Parmesan crisp.
21. Get of Parmesan.

Instructions to make Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette:

1. Cut beetroot into cube around 1-2cm, season them with some salt, black pepper and olive oil, roast it in the oven at 200c for about 6-8 minute or roast until it tender/soft..
2. While waiting, peel sweet potato and cook them in boiling water until it become really soft.
3. When the beetroot cooked, heat a frying pan and sauté beetroot with some butter, drizzle some balsamic vinegar, let it glazed, and put it a side.
4. Soaked your raisin in hot water and wait until it become tender/slightly soft, put caper and raisin in blender, and a good amount of olive oil while it blend in the blender, let it emulsify together and put it a side..
5. Once sweet potato cooked, purée or blend them in blender or food processor with some cooking liquor and butter until you get a nice smooth purée and season them to your taste..
6. Sauté spinach with some butter, salt and black pepper..
7. For the sauce vierge, blanch tomato in hot boiling water for a few second, and put it in cold water, peel tomato skin and take out the seeds, chop shallot and tomato into small fine dice, put them in a bowl drizzle some olive oil salt paper and throw in chopped basil..
8. Grated some Parmesan cheese and place it on baking tray with some baking paper in it, put it in oven and let it cook until it become crispy..
9. Heat up a frypan with some oil, season your salmon with salt and black pepper, cook it skin side down as we want a nice crispy skin result, cook each 3-4 minute each side (depending size of salmon) when it cook it should have a nice crisp and colour on the skin with a nice pink flesh..
10. Plate it like picture above, or u can plate it as u like ! Enjoy 😊.

It's wonderful served with baked asparagus with balsamic butter sauce and boiled new potatoes! Balsamic vinegar brings out the sweet, earthy flavours. Baked Potatoes with Mushrooms & Bacon Sauce. CUT beetroot into large chunks and place on a serving platter with the asparagus and peas. Eye Fillet with Sweet Potato Mash and Red Wine Jus.

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