Orange Vodka Salmon with Beet Root
(2 servings)
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Wash four baking potatoes and wrap each potato together with one teaspoon of sugar, one teaspoon of dried rosemary and one teaspoon of butter into a piece of cooking foil. Put the potatoes at 200 degrees Celsius for 45 minutes into the oven. |
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Place two salmon filets in a oven proof dish and spice them with salt, pepper and zest of one orange. |
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Make a vinaigrette out of two tablespoons of orange juice, two tablespoons of vodka and two tablespoons of olive oil and pour it over the salmon. Reduce the oven heat to 100 degrees Celsius and place the salmon next to the potatoes for 70 minutes. |
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Cook 500 grams of beet root for 30 minutes. |
| Make a vinaigrette out of four tablespoons of white vinegar, two tablespoons of olive oil, two tablespoons of water and one teaspoon of mustard. |  |
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Add salt and pepper to the vinaigrette and place it into a pot over low heat together with the peeled and sliced beet root. |
| Serve the beet root slices together with the salmon and the baked potatoes. | |