Pan-seared Salmon with Vegetables and Beetroot Sauce
Published on: June 08, 2021
Our foodie, Vana, shares a healthy and nutritious recipe that will satisfy your tummy and heart.
By Vana Kasemsri
We often love to stop by the Bangkok Trading Post for our family meals. Located in a less busy corner of a popular expat residential community of Sukhumvit Soi 39, this all-day dining outlet is a cozy, modern and homey venue for your whole family. They even provide a round-trip shuttle service from the Emquartier Mall entrance.
My children enjoy the breakfast menu such as French toast and pancakes with mixed berries and fresh cream. My husband loves the full English breakfast – “The Full Monty”– as he calls it!
Apart from on rainy days, we often like to sit outdoors to enjoy the lush garden.
Here’s a simple recipe for one of our favorite dishes courtesy of Bangkok Trading Post’s Executive Chef that you all can try to make at home.
Pan-seared salmon served with vegetables julienne and beetroot yogurt sauce
This dish is healthy and colorful. Salmon provides amino acids and omega-3 and the mixed vegetables are rich in vitamins, magnesium, and minerals. We choose to pair it with a healthy low-fat sauce that is rich in antioxidants. I recommend selecting salmon that is free from antibiotics, hormones, and GMOs. The color of the salmon is not a criteria of quality and comes from the carotenoids in what they are fed.
150 grams salmon steak
Olive oil for cooking
100 grams beetroot
Small amount of bouillon or water
50 grams yogurt
50 grams fennel
50 grams carrots
50 grams leek
Parsley or dill
Knob of butter
Salt and pepper
Step 1: Preparing the sauce
Make the sauce by baking the cleaned beetroot or you can choose a faster option by buying cooked beetroot. To cook fresh beetroot, wrap it in aluminum foil. Put it in the oven at around 160-180°C for about 45 minutes or until it is soft.
Blend the cooked beetroot with a small amount of vegetable bouillon or water to make it the texture of a smoothie.
Season it with lemon juice, yogurt, salt, white pepper, and sugar.
Step 2: Preparing your garnish
Clean and peel the vegetables. Cut all of the vegetables into thin strips Julienne style.
Put all the ingredients in a pan with 25ml of water. Cook them until the liquid evaporates completely.
Step 3: Pan-searing the salmon
Start by seasoning the salmon with salt about 5 minutes before cooking it. This will give it a nice color and help the flesh to break less.
Warm the olive oil in your pan. Put the salmon in the pan with the skin side down.
Cover with a lid and cook for about 3-4 minutes. Cooking it at a low temperature will keep your salmon pink and visually attractive.
Salmon is great when it is not overcooked. I recommend a core temperature of 42°C for crispy skin.
Step 4: Plating
Choose a curved plate if you have one. Put the sauce at the bottom, add vegetables in the middle and top them with the salmon.
As an optional decoration, you can add chopped aromatic herbs, microgreens, or flowers.
For more information visit bangkoktradingpost.com.
Photos courtesy of the author.
About the Author
Vana Kasemsri, a Thai national born in the US, has lived overseas for a significant part of her life. She is a BAMBI volunteer, and works for B Grimm Company, overseeing their charity and conservation projects. You can email her at firstname.lastname@example.org.
The views expressed in the articles in this magazine are not necessarily those of BAMBI committee members and we assume no responsibility for them or their effects. BAMBI welcomes volunteer contributors to our magazine. Please contact email@example.com.