Horseradish Crusted Salmon
with Beets and Potatoes
Horseradish Crusted Salmon
with Beets and Potatoes
Braised beet greens make a perfect bed for a piece of fish, surrounded by baby beets and potatoes. The fish is lightly cooked on one side then turned and coated with a thin layer of spicy horseradish and Dijon mustard. Lightly broiled to set the crust, the fish comes out flakey and moist. Set over the juicy greens, it’s a healthy, flavorful way to use up every bit of your beautiful, seasonal produce.
Difficulty:
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves 2
Ingredients:
½ bunch (3-4) baby golden beets
½ bunch (3-4) baby red beets
1 Tbsp. white vinegar
1 bunch beet greens & stems, thoroughly washed & separated
3 Tbsp. extra virgin olive oil, divided
1 ½ cups water
6-8 baby potatoes
2 4.5-ounce salmon filets, 2” thick
1 Tbsp. Horseradish
1 Tbsp. Dijon
2-3 sprigs Dill
1 Tbsp. red wine vinegar
Technique:
•Bring a large pot of salted water to a boil with the white vinegar. Add beets and cook at a medium boil until knife tender (about 25-35 minutes). Allow beets to cool enough to handle. Use two layers of paper towel to rub the skin off the beets, keeping the two colors separate.
oWash your hands quickly to avoid staining.
•Preheat the broiler on low.
•Heat an oven-proof sauté pan on medium heat; add potatoes (cut side down) and seasoned salmon filets. Cook for 3-4 minutes and turn filets.
Saturday, Jul 14, 2012