Baked Salmon with Beets, Brussels Sprouts and Pancetta | RICARDO
Yes, fish can hold court at the holiday table! This baked salmon recipe is simply beautiful and colourful, and makes a great main dish.
Keywords
- salmon
- salmon recipes
- fish
- fish recipes
- baked salmon
- holidays
- holiday recipes
- holiday mains
- holiday main dishes
- brussels sprouts
- pancetta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ricardocuisine.com.
Ingredients
- 1 jar (2 cups/500 ml) pickled red beets
- 2 tbsp (30 ml) olive oil
- 1 salmon fillet, about 2 lb (900 g) and 1 3/4 inches (4.5 cm) thick, with skin
- 10 juniper berries, coarsely crushed
- 3 oz (85 g) slices mild pancetta (about 8 or 9 slices)
- 2 tbsp dill, finely chopped
- 1/2 cup (125 ml) water
- 1/2 lb (225 g) Brussels sprouts, leaves separated and blanched for 1 minute
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