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Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette
Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette

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These healthier food choices can be applied to other foods such as your cooking oils. Olive oil, for instance, has monounsaturated fats which are basically good fats that combat the effects of bad cholesterol. It is also a good source of Vitamin E which has many benefits and is also great for your skin. While you may already eat lots of fruits and leafy greens, you may want to consider how fresh they are. If at all possible, try buying organic produce that has not been sprayed with harmful chemical substances. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier as you will be able to get the fruit when it is the freshest and ripest.

All in all, it is easy to begin making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette recipe. To cook salmon,balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette you need 21 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette:
  1. Prepare Salmon fillet
  2. Get Roasted balsamic beetroot
  3. Take Beetroot
  4. Provide Balsamic vinegar
  5. Prepare Sautéed spinach
  6. Take Spinach
  7. Get Butter
  8. You need Sweet potato purée
  9. Prepare Sweet potato
  10. Use Butter
  11. Take Sauce vierge
  12. Use Shallot
  13. Use Tomato
  14. Prepare Basil
  15. Provide Extra virgin olive oil
  16. Get Caper and raisin vinaigrette
  17. Get Caper
  18. You need Golden raisin
  19. Prepare Olive oil
  20. Use Parmesan crisp
  21. Take Parmesan
Instructions to make Salmon,Balsamic beetroot, sweet potato purée, spinach, sauce vierge, raisin&caper vinaigrette:
  1. Cut beetroot into cube around 1-2cm, season them with some salt, black pepper and olive oil, roast it in the oven at 200c for about 6-8 minute or roast until it tender/soft.
  2. While waiting, peel sweet potato and cook them in boiling water until it become really soft
  3. When the beetroot cooked, heat a frying pan and sauté beetroot with some butter, drizzle some balsamic vinegar, let it glazed, and put it a side
  4. Soaked your raisin in hot water and wait until it become tender/slightly soft, put caper and raisin in blender, and a good amount of olive oil while it blend in the blender, let it emulsify together and put it a side.
  5. Once sweet potato cooked, purée or blend them in blender or food processor with some cooking liquor and butter until you get a nice smooth purée and season them to your taste.
  6. Sauté spinach with some butter, salt and black pepper.
  7. For the sauce vierge, blanch tomato in hot boiling water for a few second, and put it in cold water, peel tomato skin and take out the seeds, chop shallot and tomato into small fine dice, put them in a bowl drizzle some olive oil salt paper and throw in chopped basil.
  8. Grated some Parmesan cheese and place it on baking tray with some baking paper in it, put it in oven and let it cook until it become crispy.
  9. Heat up a frypan with some oil, season your salmon with salt and black pepper, cook it skin side down as we want a nice crispy skin result, cook each 3-4 minute each side (depending size of salmon) when it cook it should have a nice crisp and colour on the skin with a nice pink flesh.
  10. Plate it like picture above, or u can plate it as u like ! Enjoy 😊

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