This recipe below is well suited for the winter, lower in carbs and higher in fats and protein. Besides being delicious, it increases lean mass preservation, immunity, and sleep quality.
500 g beets
1 tbsp. balsamic vinegar
1 medium avocado
Juices of 2 limes
1 medium green chili pepper
1 clove garlic, peeled and minced
400 g Salmon baked or Redfish panfried (in 1 tbsp. olive oil)
1/2 bunch of fresh coriander or cilantro
Salt and pepper to taste
Rinse the beets and build them in unsalted water for 30-40 minutes until tender (or buy precooked ones if you want to save time). Let them cool down, put on single-use gloves and squeeze the skin off. Slice them into bite-sized pieces and season them with salt, pepper, and balsamic vinegar. Set aside.
Half and pit the avocado. Scoop out the flesh and blend with lime juice, chili pepper, and garlic until smooth. Add water if needed, season with salt and pepper, set aside.
Heat the oven to 425 degrees. Season the fish fillet with salt, pepper and bake in the oven for 25+ minutes or until the flesh is cooked to your preference. If you use redfish, place the fish skin side down in a non-stick pan and fry 1-2 minutes until 80% cooked. Flip it over, remove from the heat and allow to rest for another minute. If the fish is done, a cake tester should easily slide through the flesh.
Toss the coriander or cilantro with the beets, season with salt, pepper, balsamic vinegar to taste. Put the mixture on a plate and top with the fish fillet. Pour 2 spoons of the avocado sauce beside the fish and serve the rest on side. Bon appetite. (Notes: Serves 2)