Beet-marinated salmon with beet and potato soup
Recipe by Chef Michel Dumas
A reinvented gravlax salmon, marinated with sweet beets, served with a velvety beet and potato soup. A colorful, flavorful plate perfect for winter evenings.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
35m
Prep
1h 10m
Cook
13m
Cleanup
1h 58m
Total
Cost Breakdown
Total cost:$29.70
Per serving:$7.43
Critical Success Points
- • Curing the salmon with salt, pepper and beets for 12‑24 h.
- • Gently remove the beet crust without losing the fish juices.
- • Blend the soup until an ultra‑smooth texture is achieved.
Safety Warnings
- • Handle raw salmon with clean hands and utensils to avoid contamination.
- • Store the salmon in the refrigerator at 4 °C or below during the cure.
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