Elegant grilled salmon fillet in orange-honey glaze with celery cream and caramelized beets - photo 1
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Elegant grilled salmon fillet in orange-honey glaze with celery cream and caramelized beets

Grilling Main dishes 90 min Medium 33 wyświetleń ~70.39 PLN - (0)
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Description

A delicate salmon fillet grilled in an aromatic glaze made from orange juice and zest, as well as honey, served on a velvety cream of celeriac and butter, accompanied by balsamic caramelized beets and fresh pomegranate seeds and microgreens. The dish combines the sweetness of orange and honey with the creamy texture of celeriac and the earthy, sweet-and-sour accent of beets. It looks very elegant: the contrasting colors (pink salmon, white cream, ruby beets, and red pomegranate) create a stunning composition perfect for a festive dinner or gathering. The dish is aromatic, has a balanced texture, and is easy to serve in restaurant-style portions.

Ingredients Used

Ingredients (16)

Servings:
4
  • Salmon fillet 600 g
  • Orange 2 szt. (~400 g)
  • Honey 30 ml
  • Balsamic vinegar 30 ml
  • Celeriac 600 g
  • Butter 50 g
  • Grated horseradish 30 g
  • Fresh thyme 0.3 pęczków (~30 g)
  • Pomegranate seeds 80 g
  • Beets (raw) 500 g
  • Olive oil 45 ml
  • 30% heavy cream 100 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Microgreens (arugula/microgreens) 30 g
  • Roasted hazelnuts 40 g
💰 Szacowany koszt dania: ~70.39 PLN (17.60 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the salmon out of the fridge 20–30 minutes before preparation to reach room temperature — this will help the meat grill evenly. In the meantime, wash the oranges under warm water and dry them. Peel the beets (if raw) and wash the celeriac.

Ingredients: Salmon fillet, Orange, Beets (raw), Celeriac
Use a plastic or wooden cutting board. Do not cut the fish directly after taking it out of the fridge — if it's too cold, it may shrink while grilling. When handling beets, wear gloves to avoid staining your hands.

Beets - roasting

2

Preheat the oven to 200°C. Wash the beets thoroughly, wrap each one individually in aluminum foil or place them in a covered baking dish. Bake for 45–60 minutes (depending on size) until a fork goes in smoothly — they should be soft inside.

Ingredients: Beets (raw)
Use a baking dish or aluminum foil. Check the softness with a fork by piercing the center — if it resists, bake for another 10–15 minutes. Do not remove the foil immediately after taking it out, wait 5–10 minutes; it will be easier to remove the skin.

Celery - cooking

3

Peel the celery, cut it into cubes about 2–3 cm. Place in a pot, cover with cold water to submerge the pieces, add 1 teaspoon of salt (about 5 g). Bring to a boil, reduce the heat and cook for 20–25 minutes until the celery is completely soft (check with a fork). Drain, reserving 50 ml of the cooking water.

Ingredients: Celeriac, Salt
Use a large pot with a lid. Do not overcook the celery — it should be soft but still hold its shape before mashing. Keep the cooking water, it may be useful for achieving the perfect consistency of the puree.

Celeriac puree and horseradish emulsion

4

Transfer the drained, hot celery to a blender. Add the cold butter cut into pieces (50 g) and 100 ml of cream. Blend on high speed in short pulses until you achieve a smooth, creamy consistency. If the mixture is too thick, gradually add cooking water (from step 3) by the tablespoon until you reach a smooth, slightly runny puree (the consistency should hold its shape on the plate but be spreadable). Finally, add grated horseradish (30 g), a pinch of salt (about 1 g), and 1/4 teaspoon of freshly ground pepper (about 0.5 g). Mix briefly by hand.

Ingredients: Celeriac, Butter, 30% heavy cream, Grated horseradish, Salt, Black pepper
Use a hand blender or a countertop blender. Blend in short bursts to avoid overheating the mixture and making it too runny. Taste and season to your liking — horseradish adds spiciness, so it's better to start with a smaller amount.

Beets - caramelization and flavoring

5

After cooling the beets, peel off the skin (it comes off easily after blanching). Cut into eighths or slices about 1–1.5 cm thick. In a medium skillet, heat 15 g of oil, add the chopped beets, 15 g of honey, and 30 ml of balsamic vinegar along with a few sprigs of thyme. Sauté over medium heat for 6–8 minutes, turning until the honey and vinegar reduce and create a glossy, slightly sticky glaze. The beets should be shiny, and the balsamic glaze should be slightly reduced (not burnt).

Ingredients: Beets (raw), Olive oil, Honey, Balsamic vinegar, Fresh thyme
The best is a wide pan with a thick bottom. Be careful not to burn the honey — lower the heat if it starts to darken. Remove the pan from the heat when the glaze is thick and coats the beets.

Orange-Honey Glaze

6

Grate the zest from 1 orange (only the orange part, not the white) using a fine grater — you should get about 6–8 g. Squeeze the juice from the remaining oranges — you need about 120–150 ml of juice (about 120–150 g). In a small saucepan, combine the juice (120 g), honey (15 g), a bit of zest (6 g), and 1 teaspoon of oil (about 5 g). Bring to a gentle simmer and cook for 4–5 minutes over medium heat, until the mixture thickens slightly and becomes glossy. Remove from heat and let it cool slightly — the glaze should be runny but adhere to the salmon.

Ingredients: Orange, Honey, Olive oil
Use a microplane grater for zesting. If the glaze is too thick after cooling, add a bit of warm orange juice. Do not let it boil too vigorously, as the honey may burn.

Preparing salmon for grilling

7

Pat the fillets dry with paper towels. If you have skin, you can leave it on or remove it; in this recipe, we use skinless fillets for a more elegant appearance. Cut into 4 equal portions (about 150 g each). Drizzle each portion with a little olive oil (about 5 g per portion), lightly salt (about 0.5 g salt per portion), and pepper with freshly ground pepper (a pinch). Set aside for 5 minutes to let the spices meld.

Ingredients: Salmon fillet, Olive oil, Salt, Black pepper
Use a sharp knife for even portions. Do not salt the fish too early (more than 30 minutes before grilling), as salt can draw out moisture and make the meat dry.

Grilling salmon

8

Preheat the grill (or grill pan) to medium-high heat — the grate should be hot but not smoking. If using a charcoal grill, wait until the coals are covered with gray ash and have a stable temperature. Place the salmon portions on the grate. Grill for about 3–4 minutes on one side (do not move the fish) until the sides change color and the meat is slightly browned on the bottom. Gently flip with a spatula and grill for another 2–3 minutes. In the last minute, brush the orange-honey glaze over the top of each portion and allow it to caramelize slightly. The salmon is ready when the meat is pink and juicy in the center but not raw — it should flake slightly when touched.

Ingredients: Salmon fillet, Olive oil
Use a fish spatula (wide, flat) or two turners to flip the fillet without breaking it apart. Don't overcook — it's better to take it out a little earlier and check. If you have a thermometer, the internal temperature should be around 52–55°C for medium doneness.

Preparation of orange segments and salad

9

Peel one orange and cut out the clean segments (supremes) — cut off the skin and the white membrane with a knife, then cut the segments out from between the membranes. Use the remaining orange, sliced into thin half-moons, as decoration. Combine the leftover segments in a bowl with pomegranate seeds (80 g) and a little olive oil (5 g). Season with a pinch of salt and pepper.

Ingredients: Orange, Pomegranate seeds, Olive oil, Salt, Black pepper, Microgreens (arugula/microgreens)
Use a sharp knife for supremes. Work over a bowl to collect the juice, which you can use to season the puree or glaze. Additionally, you can add microgreens for freshness.

Assembly and decoration

10

On a warmed plate, spread 2–3 tablespoons of celery puree in a 'stripe' (use a spoon and drag it). In the center, place a portion of salmon (cut off any overhanging pieces), and next to it, arrange 3–4 pieces of caramelized beets. Scatter a few segments of orange and sprinkle with pomegranate seeds. Add a few leaves of microgreens and sprinkle with lightly chopped toasted hazelnuts (if using). Finally, gently drizzle everything with a bit of olive oil and optionally a touch of freshly ground pepper.

Ingredients: Salmon fillet, Beets (raw), Orange, Pomegranate seeds, Microgreens (arugula/microgreens), Roasted hazelnuts
Use warm plates (heat them in the oven at 60°C for 5–10 minutes) — the dish will stay warm longer. Additionally, you can garnish with orange zest (thin strips) for an elegant effect.

Taste testing and serving

11

Before serving, taste a bit of the puree and beetroot, and adjust with salt or pepper if needed. Serve immediately — the dish tastes best warm, when the glaze is slightly shiny and the puree is creamy.

Ingredients: Salmon fillet, Beets (raw), Pomegranate seeds
Serve immediately after preparation. If you need to prepare the ingredients in advance, keep the puree and beets in a warm oven (not hot) and grill the fish just before serving.

Fun Fact

💡

Salmon has long been associated with gourmet dishes — in the kitchens of Northern Europe, this fish was served during holidays as a symbol of abundance. The combination of orange and honey is a classic in French cuisine that perfectly balances the richness of the fish.

Best for

romantyczna kolacja uroczysta kolacja zimowa przyjęcie dla gości

Tips

🍽️ Serving

Serve on warm plates with one piece of fillet per person. A slightly acidic white wine (e.g. sauvignon blanc) or sparkling riesling pairs well with the dish. Ensure a contrast of colors on the plate: a distinct streak of puree and scattered pomegranate seeds enhance the elegant effect.

🥡 Storage

You can prepare elements partially: store the celery puree and caramelized beets separately in the refrigerator for up to 48 hours in closed containers; before serving, gently reheat in the oven or on a skillet. Grilled salmon is best eaten immediately — when stored in the refrigerator, it loses its texture; reheating will make it dry. Store the glaze in the refrigerator for up to 3 days.

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