Beautiful Borscht Salmon

Plate up a palette of pretty colours. Rich orange grilled salmon, raspberry red borscht sauce, bright white crème fraiche, deep green dill sprigs. A dish that will delight your taste buds as well as your eyes. Lovely served with fresh steamed haricots verts and lemon rice. The recipe makes 8 servings. But do not worry if you are cooking for 2 or 4. Any unused borscht sauce is easily thinned to soup consistency and very flavourful the next day. Enjoy your borscht again hot or as a beautiful cold summer soup!!

Steps

Step 1 is good to do in advance.

Place beet in a pot of boiling water and cook uncovered 15 minutes until semi-tender.

Remove from heat , cover pot , and allow beet to steam another 15 minutes.

Remove beet from hot water with slotted spoon.

Once cool , peel and dice beet.

Steps 2 and 3 may also be done in advance.

Saute aromatic shallots , carrot , and celery in olive oil until semi-tender.

Stir in cabbage and garlic.

Add diced beet , broth , bay leaf , and peppercorns.

Adjust heat , cover pot and gently simmer for one half hour until vegetables are tender.

Remove from heat.

Discard bay leaf and peppercorns.

Add salt , dill , and red wine vinegar.

Puree sauce in blender or food processor until smooth.

Stir in crme fraiche.

Taste and adjust seasonings as desired.

Borscht sauce may be served hot or cold.

Keep heated in saucepan until serving time.

Or chill sauce in refrigerator.

While borscht sauce is cooking , rub salmon fillets on both sides with olive oil.

Sprink.

Ingredients

beet, olive oil, shallot, carrot, celery, napa cabbage, garlic clove, canned broth, bay leaf, peppercorns, salt, fresh dill, red wine vinegar, creme fraiche, salmon fillets, garlic salt, cracked black pepper