French in a Flash: Crunchy Broiled Salmon with Beets

Name: French in a Flash: Crunchy Broiled Salmon with Beets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 1 teaspoons chopped fresh rosemary; 1 small bunch fresh thyme; 4 servings Kosher salt; 4 teaspoons olive oil, divided; 3 Tbsps panko; 4 servings Freshly cracked black pepper; 3 larges beets, red and golden; 680 grams boneless, skinless salmon fillets

French in a Flash: Crunchy Broiled Salmon with Beets is a dairy free and pescatarian main course. One portion of this dish contains around 36g of protein, 15g of fat, and a total of 334 calories. This recipe serves 4. If you have olive oil, beets, panko, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Bring a pot of water to boil. Peel the beets, and cut each beet into 8 wedges. Salt the boiling water, and boil the beets until tender to the point of a knife, about 25 minutes depending on the size of the beets.

Ingredients you will need

Beet

Water

Salt

Equipment you will use

Knife

Pot

Drain, and set aside. Note: if cooking both golden and red beets, boil the two colors separately, or the red beets with stain the golden beets.

Ingredients you will need

Golden Beet

Red Beet

Preheat the broiler. While the beets are cooking, toast the panko. In a small nonstick sauté pan, mix together the panko, 1 teaspoon olive oil, the rosemary, and salt and pepper. Cook over medium heat, stirring often, until the panko is golden-brown—less than 5 minutes. Set aside in a single layer on a paper towel to cool and remain crisp.

Ingredients you will need

Salt And Pepper

Olive Oil

Rosemary

Beet

Panko

Toast

Equipment you will use

Paper Towels

Broiler

Frying Pan

Season each fillet of salmon with 1/2 teaspoon of olive oil and salt and pepper. Make 4 piles of fresh thyme stems on a parchment-lined rimmed baking sheet, and place one piece of salmon on each bed of thyme, tucking the thyme under the salmon. Toss the beets with 1 teaspoon olive oil, and salt and pepper.

Ingredients you will need

Salt And Pepper

Thyme

Olive Oil

Salmon

Beet

Equipment you will use

Baking Sheet

Place between and alongside the salmon fillets. Broil the salmon and beets about 6 inches from the heat source (the second rack placement from the top) until the salmon is crisp and golden on top and cooked through: 15 minutes. If you prefer your salmon less well cooked, take it out after 10 to 12 minutes (Salmon should register 130° with an instant read thermometer inserted into the thickest part for medium rare, 150° for well-done). Top with the rosemary panko crumbs, and serve right away.

Ingredients you will need

Salmon

Rosemary

Beet

Panko

Equipment you will use

Kitchen Thermometer