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Recipe

Salmon with Roasted Beets

Servings: 6

This lovely, light preparation is marked by the bright, sweet acidity of Meyer lemon and the earthy note of beets. If you have trouble finding chioggias, substitute red beets

Ingredients

  • 4 bunches baby chioggia beets, trimmed
  • 1/2 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup white wine
  • 1/2 cup vegetable broth
  • 6 6-oz. skinless, boneless Alaskan salmon fillets
  • 2 Tbs. grapeseed oil
  • 2 Meyer lemons, zested and juiced
  • 1/4 cup fresh chervil or curly parsley leaves, plus springs for garnish
  • 3 Tbs. coarsely chopped fresh tarragon
  • 1/4 cup thinly sliced fresh chives

Nutritional Information

  • Calories (kcal) : 530
  • Fat Calories (kcal): 280
  • Fat (g): 32
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 100
  • Sodium (mg): 480
  • Carbohydrates (g): 14
  • Fiber (g): 3
  • Sugar (g): 9
  • Protein (g): 42

Preparation

  • Position a rack in the center of the oven, and heat the oven to 350°F. Using a mandoline, thinly slice two of the beets; set aside. In a large bowl, toss the remaining beets with 2 Tbs. of the olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Put the beets on a large rimmed baking sheet, cover tightly with foil, and bake until tender when pierced with a knife, 30 to 40 minutes. Remove from the oven. When cool enough to handle, peel and halve three of the beets and quarter the remainder; set aside.
  • Put the wine in a large, wide saucepan over medium-high heat and cook until almost evaporated, 10 to 12 minutes. Add the broth and remove from the heat. Put a large nonstick skillet over medium-high heat, and heat the pan for about 2 minutes. Season the fish with salt and pepper. Add the grapeseed oil to the skillet, swirl, and add the fish. Cook until the fish begins to brown on the bottom, about 2 minutes. Reduce the heat to medium, turn the fish over, and cook for another 2 minutes. Remove the fish from the pan and keep warm.
  • Return the broth mixture to medium heat. Add the cooked beets and lemon zest, and bring to a boil. Cook until heated through. Add the lemon juice and remaining 6 Tbs. olive oil, and stir to combine. Add 2 Tbs. of the chervil and 1-1/2 Tbs. of the tarragon, and season to taste with salt and pepper.
  • To serve, divide the beets and sauce mixture among four shallow bowls and place a piece of fish on top of each. Garnish with the
    thinly sliced beets. Sprinkle with the chives, and the remaining 2 Tbs. chervil and 1-1/2 Tbs. tarragon. Garnish with chervil sprigs, if you like.

Reviews

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Reviews (2 reviews)

  • queenbee_chef | 04/15/2020

    we made this tonight. It was delicious, light and beautiful. Truly worthy of a dinner party but easy enough for a weeknight. traci des Jardin is awesome so shouldn’t be surprised!

  • BeginnerCookLisa | 03/29/2020

    I sped it up with 2 pkgs of pre-cooked Costco Beets. My non-cooking son made it! I served with aside salad in wood bowls. Didn't have Meyer lemons so did the salad with orange olive oil and a sweet balsamic. Used raw hazelnuts. Low carb!

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