Seared Salmon and Roasted Beets and Yogurt Vinaigrette Recipe
Photo: Emily Kate Roemer
Serves 4
Ingredients
1½ pounds baby beets, scrubbed and trimmed
4 Tbsp. plus 2 tsp. olive oil, divided
Kosher salt
Ground black pepper
½ cup plain Greek yogurt, preferably whole milk
Zest and juice of 1 lime
1 Tbsp. white wine vinegar
1 tsp. light brown sugar
4 (6-ounce) skinless salmon fillets
⅓ cup thinly sliced red onion
⅓ cup mint leaves
Directions
Active time: 15 minutes
Total time: 1 hour 20 minutes
Preheat oven to 350°. In an 8" square baking dish, toss beets with 2 tsp. olive oil to coat. Sprinkle with salt and pepper. Cover pan tightly with foil and roast until just tender, about 1 hour. When beets are cool enough to handle, use a paper towel to rub off skins. Cut each beet in half (larger ones in quarters) and place in a medium bowl.
Meanwhile, in another medium bowl, whisk together yogurt, 3 Tbsp. olive oil, lime zest and juice, vinegar and brown sugar. Season vinaigrette with salt to taste. Refrigerate until ready to serve.
Heat a large nonstick frying pan over medium-high heat. Add remaining 1 Tbsp. olive oil. When hot, add salmon and cook until golden brown, about 3 minutes. Carefully turn over salmon and cook until mostly opaque but still rosy at the thickest part, about 2 minutes.
Toss beets with red onion and mint. On each of 4 plates, spoon about 2 Tbsp. vinaigrette. Place salmon on top. Divide beet mixture among plates and serve.
Ingredients
Directions
Active time: 15 minutes
Total time: 1 hour 20 minutes
Preheat oven to 350°. In an 8" square baking dish, toss beets with 2 tsp. olive oil to coat. Sprinkle with salt and pepper. Cover pan tightly with foil and roast until just tender, about 1 hour. When beets are cool enough to handle, use a paper towel to rub off skins. Cut each beet in half (larger ones in quarters) and place in a medium bowl.
Meanwhile, in another medium bowl, whisk together yogurt, 3 Tbsp. olive oil, lime zest and juice, vinegar and brown sugar. Season vinaigrette with salt to taste. Refrigerate until ready to serve.
Heat a large nonstick frying pan over medium-high heat. Add remaining 1 Tbsp. olive oil. When hot, add salmon and cook until golden brown, about 3 minutes. Carefully turn over salmon and cook until mostly opaque but still rosy at the thickest part, about 2 minutes.
Toss beets with red onion and mint. On each of 4 plates, spoon about 2 Tbsp. vinaigrette. Place salmon on top. Divide beet mixture among plates and serve.
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