Beetroot-Marinated Salmon

Place the salmon in Freddy and use the raw fish sanitization cycle for three hours; once completed, store it in the freezer for 24 hours. This will ensure the raw fish is perfectly sanitized. Next, thaw the salmon using the defrost cycle for about two hours.

In the meantime, prepare the marinade by mixing salt and sugar in equal parts, then add the beetroot juice until you obtain a mixture with a deep purple color. Place the salmon in a baking dish and completely cover it with the marinade, then select the marination function at +30°C for two hours. At the end of the marination, cool the salmon until the core reaches +3°C using the cooling function. 

When the cycle is finished, gently rinse the salmon under running water and slice it thinly. You can serve delicious crostini with butter and marinated salmon—perfect for an appetizer with a “wow” factor and vibrant colors! 

After chilling the salmon post-marination, you can store it in the refrigerator for up to 7 days and enjoy it whenever you like!