Ingredients for Salmon Skewers with Pineapple on Beet Puree
- 500g salmon
- 1 pineapple (large diced)
- 1/2 orange
- 1 clove of garlic
- 1 pinch of dill
- 2 tablespoons of olive oil
- Salt
- black peppercorns
- For the beet puree
- 1/2 kg of beets
- 1 teaspoon of cream
- 2 cloves of garlic
- 2 spring onions (finely chopped)
- 1 sprig of fresh rosemary
- 2 tablespoons of olive oil
- Salt
Black pepper
How to Make Salmon Skewers with Pineapple on Beet Puree?
Boil the beets, peel them and mash them with the help of a food processor.
Then add the garlic and rosemary and continue to grind in the robot.
When the whole mixture becomes homogeneous, add olive oil, cream and black pepper. Start the robot again and finally mix it by pouring the fresh onion on it.
After chopping the salmon into large cubes, arrange the pineapple and salmon cubes on the skewers, respectively.
Squeeze the juice of the orange and grate the peel. With the help of a blender, liquefy the orange juice, olive oil, garlic and dill and marinate the pineapple salmon skewers in this sauce for 30 minutes.
At the end of this period, cook the salmon skewers in a preheated grill pan or barbecue for 4 minutes on each side.
After the fish is cooked, first spread the beet puree on the serving plate and arrange salmon skewers on it.
Finally, season with salt and pepper and serve hot.
