Salmon with Arugula Cream and Soy-Braised Beets

Name: Salmon with Arugula Cream and Soy-Braised Beets
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters finely chopped arugula leaves (from a medium bunch); 24 smalls 24 baby or 12 small golden or red beets or a combination of golden and red; 79 milliliters balsamic vinegar; 118 milliliters chicken stock; 59 milliliters dry white wine; 177 milliliters heavy cream; 79 milliliters extra-virgin olive oil; 680 grams salmon fillets, with skin; 4 servings Salt and freshly ground pepper; 79 milliliters soy sauce

Salmon with Arugula Cream and Soy-Braised Beets might be just the main course you are searching for. This recipe covers 30% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, pescatarian, and דל פחמימות, recipe has 615 calories, 38g of protein, and 46g of fat per serving. This recipe serves 4. Head to the store and pick up salt and pepper, baby, balsamic vinegar, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

In a medium enameled cast-iron casserole, combine the beets, vinegar, soy sauce, stock and 1/3 cup of the oil. Bring to a simmer. Cover and braise in the oven for about 1 hour, or until the beets are tender.

Ingredients you will need

Soy Sauce

Vinegar

Beet

Stock

Cooking Oil

Equipment you will use

Oven

Remove from the oven and let cool slightly. Peel the beets, cut them in wedges and return them to the braising liquid; keep warm. Leave the oven on.

Ingredients you will need

Beet

Equipment you will use

Oven

In a small saucepan, bring the wine to a boil.

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Wine

Equipment you will use

Sauce Pan

Add the cream and return to a boil. Reduce the heat to moderate and cook until reduced by half.

Ingredients you will need

Cream

Remove from the heat and stir in the arugula. Season with salt and pepper and keep warm.

Ingredients you will need

Salt And Pepper

Arugula

Heat the remaining 3 tablespoons of oil in a large ovenproof skillet. Season the salmon with salt and pepper and sear, skin side down, over high heat until the skin is crisp, about 1 minute. Turn carefully and sear 1 minute.

Ingredients you will need

Salt And Pepper

Salmon

Cooking Oil

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Frying Pan

Transfer to the oven and roast the salmon for about 3 minutes, or until medium rare and still bright pink in the center.

Ingredients you will need

Salmon

Equipment you will use

Oven

Transfer to plates and spoon the arugula cream on top.

Ingredients you will need

Arugula

Cream

Serve the beets alongside, drizzled with a little of their cooking liquid.

Ingredients you will need

Beet

Equipment

Oven

Sauce Pan

Frying Pan

Ingredients

Servings:

355milliliters

finely chopped arugula leaves (from a medium bunch)24smalls

24 baby or 12 small golden or red beets or a combination of golden and red 79milliliters

balsamic vinegar 118milliliters

chicken stock 59milliliters

dry white wine 177milliliters

heavy cream 79milliliters

extra-virgin olive oil 680grams

salmon fillets, with skin 4servings

Salt and freshly ground pepper 79milliliters

soy sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. 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. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.