Grilled Wild Salmon with Roasted Beets and Arugula

Photo: France Ruffenach

Yield: Makes 6 to 8 appetizer servings
Recipe from Coastal Living

More From Coastal Living


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


  1. 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.
  2. 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.
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