Grilled Salmon With A Wasabi Dressing, Baked Potaoe

Name: Grilled Salmon With A Wasabi Dressing, Baked Potaoes, Balsamic & Fresh Oregano Marina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon fillets no skin, we used wild salmon, each about 230 gr; 2 beets mediums, skin intact; 1 handful fresh oregano leaves no stalks, washed & cleaned; EVOO a bit, Extra Virgin Olive Oil; black pepper grinded; maldon sea salt; 2 tablespoons balsamic vinegar; 1 lemon; maldon sea salt some; black pepper grinded; 2 tablespoons wasabi paste from a tube; potatoes cooked cold, cut into wedges; 1 bunch watercress fresh, well washed & spun dry, the rougher stalks removed

Servings: persons

2 salmon fillets no skin, we used wild salmon, each about 230 gr
2 beets mediums, skin intact
1 handful fresh oregano leaves no stalks, washed & cleaned
EVOO a bit, Extra Virgin Olive Oil
black pepper grinded
maldon sea salt
2 tablespoons balsamic vinegar
1 lemon
maldon sea salt some
black pepper grinded
2 tablespoons wasabi paste from a tube
potatoes cooked cold, cut into wedges
1 bunch watercress fresh, well washed & spun dry, the rougher stalks removed

1
First, cook the beets in hot boiling water. Depending on the sizes of the beets, this will take about 20 to 35 minutes. Drain well & with cooking gloves on & peel the beets & cut into thicker slices & place them in a deep bowl. Now, marinate the beet slices with the balsamic vinegar, the oregano leaves, a bit of the Evoo & some sea salt & some grinds of black pepper for about 15 minutes or until all of the rest of your dinner is ready. Keep warm.
2
Take a hot grill pan & season the fish fillets on both sides with sea salt & some fresh grinded black pepper. Smear the fish in with some EVOO on both sides & grill until just al dente, pink in the middle but not raw!
3
In the meantime, bake the potatoes in some EVOO in a non stick pan on all sides until nicely browned.
4
In the same time, make the wasabi dressing. Take a little cup & mix all of the ingredients for the dressing together. Taste! It has to taste fab!
5
Now, plate up!! Lay a bed of fresh watercress in the middle of the plate, place on one side 3 pieces of the marinated beetroot. Besides that, the baked potatoes. Lay on the other side the grilled fish. Drizzle a bit of the wasabi dressing over the top of the fish,..but not too much!!

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 salmon fillets no skin, we used wild salmon, each about 230 gr, 2 beets mediums, skin intact, 1 handful fresh oregano leaves no stalks, washed & cleaned, EVOO a bit, Extra Virgin Olive Oil, and more.

Yes, Grilled Salmon With A Wasabi Dressing, Baked Potaoes, Balsamic & Fresh Oregano Marina falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Salmon With A Wasabi Dressing, Baked Potaoes, Balsamic & Fresh Oregano Marina

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions