This was a wonderful way to serve salmon (fresh, wild-caught is both more delicious and sustainable). Although listed as an appetizer or first course, it made a fine entree. The flavors came together well, although I did use a little lemon splash on the arugula. It was lovely on the plate, and since so much can be done in advance, it would certainly work for company. This meal is a great way to use summer's bounty, but uses ingredients available all year round, making it very versatile.
Grilled Wild Salmon with Roasted Beets and Arugula
Photo: France Ruffenach
Yield: Makes 6 to 8 appetizer servings
- 18 baby red beets
- 18 baby yellow beets
- Olive oil
- 1 pound wild Pacific salmon
- Freshly ground black pepper
- Balsamic Reduction
- 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.
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