Recipe: Yummy Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette

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Hopefully the above article is beneficial for you and realise more in regards to the significance of natural and organic living. Now we go back to the recipe salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette. To make salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette you only need 21 ingredients and 10 steps. Below is a tutorial on how to cook dinner 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. You need of Roasted balsamic beetroot.
3. You need of Beetroot.
4. You need of Balsamic vinegar.
5. Get of Sautéed spinach.
6. Provide of Spinach.
7. Provide of Butter.
8. Provide of Sweet potato purée.
9. Prepare of Sweet potato.
10. Get of Butter.
11. Get of Sauce vierge.
12. Prepare of Shallot.
13. Get of Tomato.
14. Get of Basil.
15. Take of Extra virgin olive oil.
16. Provide of Caper and raisin vinaigrette.
17. Provide of Caper.
18. You need of Golden raisin.
19. Provide of Olive oil.
20. Take of Parmesan crisp.
21. Provide 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 😊.

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