How To Make Seared Salmon With Avocado, Beetroot And Orange Sauce
Seared Salmon with Avocado, Beetroot and Orange Sauce Recipe. A flavoursome and rich dressing to compliment salmon, perfectly served with crisp vegetables and potatoes. Sample our Seared Salmon with Avocado, Beetroot and Orange Sauce recipe.
Step 2: Make the sauce
In a saucepan, put the orange juice, the sugar and the orange juice and chopped beetroot. Bring to a boil and then reduce the heat down to simmer. Cook until half of the liquid has evaporated. It should also gain a syrupy consistency.
Step 3: Prepare the avocado
Start by cutting the avocado in half. Then, with the help of a knife, remove the stone. Finally, using a spoon, scoop out the avocado into a bowl.
Step 4: Make the salad
Into the same bowl, add the chopped shallot, coriander, lemon juice, cayenne and salt to taste. Mash the ingredients together with a fork and then put to one side.
Step 5: Check the sauce
If it's already of a syrupy consistency, then it's ready. Remove it from the heat and strain the sauce into a clean saucepan, discarding the beetroot.
Step 6: Finish the sauce
Add the nicely diced beetroot to the strained sauce. Cook for a few minutes until generously coated. Then remove from the heat.
Step 7: Season the salmon
Start seasoning one side of the four pieces of salmon with salt, then repeat with peppe and finally with the cinnamon. Don't forget to do the other side!
Step 8: Sear the salmon
Heat the frying pan and add the oil. When hot, place the fish into the pan. Cook for about 20 seconds on the first side. Then turn to the second side and cook for a further 20. Repeat the same thing until all four sides have been cooked. Don't overcook the fish as it will dry up very quickly.
Step 9: Present and serve
First, add a spoonful of the avocado salad. Then place a second to form an egg shape. Arrange the salmon on top and finally pour over the sauce. Garnish with a sprig of coriander, serve and enjoy!
