Grilled Wild Salmon with Roasted Beets and Arugula

Coastal Living
Grilled Wild Salmon with Roasted Beets and ArugulaRecipe
Photo: France Ruffenach
Makes 6 to 8 appetizer servings


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18 baby red beets
18 baby yellow beets
Olive oil
1 pound wild Pacific salmon
Freshly ground black pepper
4 cups arugula leaves


Scrub beets thoroughly; remove greens and save for another use. Drizzle lightly with olive oil, and place in a roasting pan. Bake, covered with foil, at 400° for 30 minutes or until tender. Rub the skins off beets with a towel, and slice.

Remove any bones from the salmon. Brush with olive oil, and season lightly with salt and pepper. Grill salmon over medium-hot coals on both sides until medium rare (translucent in the center). Drizzle plates with Balsamic Reduction. Top with beet slices and arugula. Cut salmon into serving pieces, and place on plates.

Created date

June 2007