Warm Salad of Salmon and Beets

A invited himself and G over one evening for an intimate Friday get-together. We dauntlessly addressed the issue by re-trying a recipe we had invented a few days before. The original version had tofu as its main ingredient but for A and G we tried something more elaborate, salmon. The result was even better.

(For 2 people)

Ingredients:

500 gr salmon fillet, cut into 1 inch cubes, fresh preferred...

1 beet root sliced into small cubes (about 1/2 inch)

1 medium onion, sliced

2 cloves of garlic, finely chopped

2 tbsp finely chopped ginger

dried chili (as much as you can handle)

1 tbsp finely sliced lemon grass (optional)

1 tsp sugar

1/4 cup soy sauce

3-4 tbsp lemon juice

black pepper

vegetable oil

1/2 cup chopped fresh coriander

1/2 cup chopped fresh green onion

The recipe:

To prepare the fish, fry it in a pan for a few minutes on each side with 1 tbsp oil, salt and pepper. Put aside for later.

In a shallow frying pan saute the onion, garlic, ginger, lemon grass and chili in 1-2 tbsp oil until the onion is clear. Careful not to burn the garlic.

Add the beets and let cook for 5 minutes, stirring occasionally. Add black pepper, sugar and soy sauce. Stir well and cover.

Cook on low heat and continue to stir once in a while until the beets are soft (but not too mushy). Add the salmon and lemon juice, mix carefully not to break the salmon apart. Let cook for another 5 minutes and remove from heat.

Finally toss in your fresh herbs, again mixing carefully.

That's it! We served it with brown rice cooked with almonds and a salad on the side.