Crispy Pan-Fried Salmon with Beetroot Salad and Horseradish-Dill Yogurt

Juicy salmon with crispy skin meets earthy-sweet beetroot, walnuts and a fresh horseradish-dill yogurt. A Nordic dish that is ready on the table in 35 minutes.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 300 g Salmon fillet with skin
• 250 g Beetroot, pre-cooked (vacuum-packed)
• 100 g Lamb's lettuce
• 1 Stück Apple
• 30 g Walnut kernels
• 150 g Plain yogurt
• 1 TL Horseradish (from a jar, grated)
• 0.5 Stück Lemon (juice)
• 1 Bund Dill
• 2 EL Olive oil
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C conventional heat. Cut the beetroot into cubes or wedges and spread them on a baking sheet with a tablespoon of olive oil, salt and pepper. Roast in the oven for about 20 minutes, until the edges begin to caramelize lightly.
2. Meanwhile, finely chop the dill. Stir the yogurt together with the horseradish, half of the dill, the juice of half a lemon, salt and pepper.
3. Toast the walnuts in a dry pan without fat for a short time until golden brown, then remove and chop coarsely.
4. Wash the apple, core it and slice it thinly. Clean the lamb's lettuce and toss it with the remaining dill, the apple slices, a tablespoon of olive oil and a little lemon juice.
5. Pat the salmon dry, then season the skin side with salt and pepper. Heat a tablespoon of olive oil in a large pan and fry the salmon skin side down first for about 4 minutes, until the skin is crispy. Then flip it and cook for another 2 to 3 minutes, until the flesh is still slightly translucent in the middle.
6. Arrange the lamb's lettuce on two plates, distribute the beetroot on top, place the salmon on it and serve with the horseradish-dill yogurt and the toasted walnuts.