Salmon with Golden Beet Cream Recipe

Name: Salmon with Golden Beet Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Golden Beets (you Can Use Regular Old Red Ones, But It Will Be Pink); 4 pieces 4 Oz Each Salmon Fillets (or One Whole Fillet Of A Smaller Salmon); 1 dash Salt To Taste; 1 dash Pepper To Taste; 4 sprigs Dill; 1 whole Lemon, Sliced Thinly; 1/2 whole Sweet Onion, Sliced Very Thinly; 4 Tablespoons Butter; 2 Tablespoons Horseradish (adjust To Your Taste); 1/2 cups Sour Cream

Servings: persons

1
Scrub the beets really well.
2
Throw them in a covered pan or make a little bundle with a sheet of foil with a little oil.
3
Put them in the oven at 400 degrees for about 30 minutesor until they are easily pierced with a fork.
4
Pull them out of the oven and let them cool.
5
Once you can handle them, the skin should just slip right off.
6
Dice the beets finely, place in a bowl and set aside.
7
Set your oven to 275.
8
Place either a sheet of parchment or a sheet of foil on a baking sheet.
9
Place your salmon skin side down on the sheet.
10
Sprinkle the fillets with salt and pepper to taste.
11
Pull the dill sprigs apart at their little florette and place on the fish.
12
Layer slices of lemon and onion over the fish.
13
Bake the fish for about 12 minutes if your fish is cut into individual portions, and about 16 minutes if it is an entire fillet.
14
Take the fish out, place 1 T of butter over the top of the fish and place it back in the over for an additional 2 minutes.
15
The salmon should flake at the thickest portion of the filletit can be a little translucent when you take it out as it continues to cook outside of the oven.
16
Overcooking fish makes it taste fishier (go figure).
17
While fish is baking, mix diced beets, horseradish, and sour cream in a bowl.
18
I sometimes thin out the mixture with a little whipping cream.
19
You can adjust the quantities to suit your tastes.
20
Serve the fish with a dollop of beet cream over the top.

386

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 whole Golden Beets (you Can Use Regular Old Red Ones, But It Will Be Pink), 4 pieces 4 Oz Each Salmon Fillets (or One Whole Fillet Of A Smaller Salmon), 1 dash Salt To Taste, 1 dash Pepper To Taste, and more.

Yes, Salmon with Golden Beet Cream falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon with Golden Beet Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions