Grilled Wild Salmon with Roasted Beets and Arugula

Name: Grilled Wild Salmon with Roasted Beets and Arugula
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters arugula leaves; 18 baby red beets; 18 baby yellow beets; 6 servings Balsamic Reduction; 6 servings Freshly ground black pepper; 6 servings Olive oil; 454 grams wild Pacific salmon; 6 servings Salt

You can never have too many main course recipes, so give Grilled Wild Salmon with Roasted Beets and Arugulan a try. This gluten free, dairy free, whole 30, and pescatarian recipe serves 6. One portion of this dish contains about 19g of protein, 19g of fat, and a total of 342 calories. A mixture of olive oil, baby beets, pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Scrub beets thoroughly; remove greens and save for another use.

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Greens

Beet

Drizzle lightly with olive oil, and place in a roasting pan.

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Olive Oil

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Roasting Pan

Bake, covered with foil, at 400 for 30 minutes or until tender. Rub the skins off beets with a towel, and slice.

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Beet

Dry Seasoning Rub

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Oven

Aluminum Foil

Remove any bones from the salmon.

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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).

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Salt And Pepper

Olive Oil

Salmon

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Grill

Drizzle plates with Balsamic Reduction. Top with beet slices and arugula.

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Reduction

Arugula

Beet

Cut salmon into serving pieces, and place on plates.

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Salmon

Equipment

Ingredients

Servings:

946milliliters

arugula leaves 18

baby red beets 18

baby yellow beets 6servings

Balsamic Reduction 6servings

Freshly ground black pepper 6servings

Olive oil 454grams

wild Pacific salmon 6servings

Salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Hindsight Wines Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 26 dollars.