Beetroot salmon with potato salad and cucumber pickle

Beetroot salmon with potato salad and cucumber pickle

Beetroot Salmon with Potato Salad and Cucumber Pickle: A Delicious and Nutritious Meal

Beetroot salmon with potato salad and cucumber pickle is a flavorful and healthy dish that combines the richness of salmon with the refreshing crunch of cucumber and the earthy sweetness of beets. This recipe is not only delicious but also packed with essential nutrients that are beneficial for your overall health.

Nutritional Benefits

  1. Omega-3 Fatty Acids: Salmon is an excellent source of omega-3 fatty acids, which are known for their anti-inflammatory properties and heart health benefits.
  2. Protein: Salmon is a high-quality source of protein, which is essential for muscle growth, repair, and overall body function.
  3. Vitamins and Minerals: This dish is rich in vitamins A, B, D, and E, as well as minerals like potassium, selenium, and magnesium, which play crucial roles in various bodily functions.
  4. Fiber: The beets and cucumber in this recipe provide a good amount of dietary fiber, promoting healthy digestion and aiding in weight management.


  1. Salmon fillets: Choose fresh, wild-caught salmon fillets for the best flavor and nutritional benefits.
  2. Beets: Opt for fresh, firm beets that are rich in antioxidants and natural sweetness.
  3. Potatoes: Use waxy potatoes like Yukon gold or red potatoes for the perfect texture in the potato salad.
  4. Cucumber: Crisp and fresh cucumbers add a refreshing element to the dish.
  5. Red onion: Provides a mild tang and adds a pop of color to the pickle.
  6. Apple cider vinegar: Adds a tangy flavor to the cucumber pickle.
  7. Extra virgin olive oil: Use high-quality olive oil for dressing and cooking.
  8. Dijon mustard: Adds a tangy and slightly spicy kick to the potato salad dressing.
  9. Fresh dill: Finely chopped dill leaves enhance the overall flavor of the dish.
  10. Salt and pepper: Season the dish to taste with these essential spices.

Processing Steps

  1. Prepare the salmon: Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Roast them in the oven until cooked through.
  2. Cook the beets and potatoes: Boil the beets and potatoes separately until tender. Allow them to cool before peeling and cutting into cubes.
  3. Make the potato salad: In a bowl, mix the cubed potatoes, Dijon mustard, chopped dill, salt, and pepper. Drizzle with olive oil and toss to combine.
  4. Prepare the cucumber pickle: Thinly slice the cucumber and red onion. In another bowl, combine apple cider vinegar, salt, and a pinch of sugar. Add the cucumber and red onion slices and let it marinate for at least 30 minutes.
  5. Assemble the dish: Arrange the roasted salmon, potato salad, and cucumber pickle on a plate. Garnish with fresh dill and serve.

Tips and Recommendations for Serving and Preparation

When serving this dish, it's important to keep in mind a few tips and recommendations:

  • Ensure the salmon is cooked to perfection by checking its internal temperature with a thermometer. It should reach an internal temperature of 145°F (63°C).
  • For added flavor, you can sprinkle some lemon juice over the roasted salmon fillets before serving.
  • Feel free to customize the potato salad by adding additional ingredients like capers, chopped red bell pepper, or boiled eggs.
  • To save time, you can prepare the cucumber pickle in advance and store it in the refrigerator for up to a week.
  • Serve this dish with a side of fresh greens or a light vinaigrette salad for a complete and balanced meal.

Shopping List:

  1. Salmon fillets
  2. Beets
  3. Potatoes
  4. Cucumber
  5. Red onion
  6. Apple cider vinegar
  7. Extra virgin olive oil
  8. Dijon mustard
  9. Fresh dill
  10. Salt
  11. Pepper

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