Salmon in tangerine glaze on a pillow of beetroot risotto

Baked salmon recipe in tangerine syrup.

Thanks to canned foods you can cook for this prescription all year round, even if it’s not the season of mandarin.

Nutrition value of one serving: (4 total) Calories 780, total fat 28 g., saturated fats g., proteins 50 g., carbohydrates 84 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Beetroot Risotto
- 1.2 Tangerine glaze fish
2 Recipe preparation:

Ingredients for the recipe:

Beetroot Risotto

1 (230 gr.) Can of canned beets, drain the liquid and cut in small pieces
1 tbsp. rice arborio
60 gr butter
1 onion (medium size), finely chopped
3 tbsp. canned chicken stock
1 tbsp. l balsamic vinegar
1/2 tbsp. grated parmesan cheese
1 tbsp. arugula for serving

Tangerine glaze fish

1 (310 gr.) Canned tangerines, drain liquid
1/2 tbsp. brown sugar
2 tsp mustard
4 (170 gr. Each) salmon filet

Recipes with similar ingredients: salmon, beets, arborio rice, tangerines, arugula

Recipe preparation:

Preheat the oven to 220 ° C. Cook the beetroot risotto: melt the butter in a large saucepan over medium heat. Add the onion and fry until aroma and translucent color; season salt and pepper. Stir with beets and sauté another minute before than add rice. Add the broth and vinegar. Increase heat; bring to a boil. Reduce heat, and simmer without lid, until rice and the beets will not become soft, and the risotto creamy, stirring occasionally, about 15 minutes Add Parmesan cheese before turning off the stove and try salt and pepper.
Cook the orange icing: add to a small pan tangerines, brown sugar and mustard and bring to a boil, cook within 2 minutes Lay out on a baking sheet covered with foil salmon fillet skin down, pepper and salt, then pour the glaze on top of salmon. Bake for 10-12 minutes. or until the fish get ready. Before serving, put the risotto in 4 shallow bowls. Garnish with arugula on top and lay out the salmon filet.