Radish and salmon salad marinated in beetroot juice

Salmon marinated in beetroot sauce turns out to be very tender and juicy, well, and with an unusual color, of course. Add radish salad with radishes to it, and the dish will become very interesting not only in color, but also in taste.

Ingredients

• 500 g salmon fillet on the skin
• 300 ml beet juice
• 5 g each of fennel seeds, crushed black pepper and salt
• For the radish salad:
• half a small radish root
• 10-12 radishes
• 2 stalks of green onions
• 50 ml olive oil

Directions

1. Place the fish in a container. Top with a mixture of beetroot juice, fennel seeds, salt and pepper. Tighten container with plastic wrap and refrigerate for 24 hours.
2. Cut the radishes and radishes as thin as possible. Combine the ingredients with the finely chopped green onions. Fill with oil. Season with salt and pepper.
3. Pat the salmon off the marinade with a paper towel. Cut into thin slices. Arrange over a platter like a carpaccio. Top with salad. Drizzle with olive oil and serve.