Sunday, January 4, 2015

Can't "Beet" the Salmon

A "first" for my husband eating beets in this Wild Salmon with Beets and Orange Vinaigrette dinner. The recipe is from The Local Palate

Wild Salmon with Beets and Orange Vinaigrette
(Serves 2)

Roasted Beets
1/2 large Beets, peeled and diced
Roast on parchment paper in 400 F. oven for 30 minutes.

Pureed Beets
1 1/2 large Beets, peeled and sliced thin
Cover with water.  Add:
1 Tablespoons White Balsamic Vinegar
1 Tablespoons Sugar 
Bring to a boil, then simmer 30 minutes until beets are tender.  Blend with
2 Tablespoons Milk 

Orange Vinaigrette
1/4 cup Orange Juice
1 teaspoon Olive Oil
1 teaspoon Canola Oil
1 teaspoon White Balsamic Vinegar
1/2 teaspoon Sugar
1 Garlic Clove, minced
1 Sweet Red Pepper, minced
Mix in a shaker.  

1 Wild Salmon Fillet, skin on
Saute skin down in
1 teaspoon Olive Oil 
until interior is 155 degrees F.

2 Tablespoons Parsley
1 Yellow Carrot, peeled and shaved

Cooked Wild Rice and Brown Rice Blend

To serve, arrange as follows:
Pureed Beets
Roasted Beets
Shaved Carrots
Orange Vinaigrette

Have a great week!

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