Prepare the marinade in the small blender. Mix 1 raw, peeled beetroot, 1 teaspoon of wasabi, juice and zeste of 1 lemon, 1 table spoon of wild fennel, 1 teaspoon of dijon mustard and 2 table spoons of olive oil. Put the marinade in a small plastic bag and add 2 slices of salmon. Store … More Beetroot marinade, awesome color