Salmon Steak with Roasted Beetroot and Goat Cheese Salad

Ingredients:
1 pack Eisberg Bolero mix (140 g)
1 kg pre-seared salmon fillet, cut into 4 portions
90 g brown sugar
3 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
3 tsp salt
100 g BBQ sauce
4 roasted beets, diced
2 tbsp olive oil
freshly ground pepper for serving

For the salad:
1 sachet Eisberg cold-pressed pumpkin seed oil blend (20 ml)
20 ml balsamic vinegar
1 tsp honey
10 fresh raspberries
2 tbsp freshly grated horseradish
a pinch of salt
150 g soft goat cheese
2–3 tbsp toasted pumpkin seeds
3–4 tbsp toasted pecans

Preparation:
Clean the beets thoroughly, then cut them into evenly sized pieces so they roast uniformly. Roast in a preheated oven at 210°C until tender.
Divide the salmon into four equal portions. In a bowl, mix the spices with the brown sugar, then rub the mixture evenly over the salmon on all sides.
Heat a pan to medium heat (approx. 150–160°C), then place the salmon skin-side down. Cook for 5–7 minutes per side, turning occasionally, until cooked through but still juicy inside.
In the final minutes, brush the salmon with BBQ sauce and cook for another 5–10 minutes until a golden glaze forms. Once done, loosely cover and let it rest.
In a large bowl, toss the roasted beetroot with the Eisberg salad oil blend, balsamic vinegar, and a little honey to create a fresh, balanced flavor.
Add toasted pumpkin seeds and pecans, then crumble the goat cheese over the top.
Serve the salmon alongside the beetroot salad, and finish with fresh raspberries and grated horseradish for a vibrant, flavorful dish.

Eisberg tip:
You can substitute salmon with any firm, boneless fish if preferred.