seared wild salmon with beet, blood orange and spinach salad

Name: seared wild salmon with beet, blood orange and spinach salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams baby spinach leaves or arugula, washed and dried; 1 bunch beets; 5 mediums blood oranges (or regular oranges); 4 Tbsps cold-pressed, extra-virgin olive oil or coconut oil; 118 milliliters cold-pressed, extra-virgin olive oil; 6 servings Freshly ground pepper; 2 teaspoons raw honey; 6 filets wild Alaskan salmon, 5 to 6 ounces each; 6 servings Sea salt; 6 servings Sea salt and freshly ground black pepper to season the fish; 2 Tbsps finely diced shallot; 2 Tbsps fresh lemon juice or white wine vinegar

You can never have too many main course recipes, so give seared wild salmon with beet, blood orange and spinach salad a try. Watching your figure? This dairy free and pescatarian recipe has 375 calories, 36g of protein, and 20g of fat per serving. This recipe serves 6. This recipe covers 39% of your daily requirements of vitamins and minerals. A mixture of cold-pressed, coconut oil, blood oranges, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 400 degrees.

Equipment you will use

Oven

Cut the greens off the beets, leaving about inch of the stems still attached. Save the greens for another time. Wash the beets well and place them in a roasting pan with a -inch layer of water on the bottom. Cover tightly with foil (if the foil touches the beets, cover first with parchment, then with foil.) Roast about 50 minutes (or longer for larger beets). When the beets are done, carefully remove the foil. Allow them to cool, and then peel them by slipping off the skins with your fingers.

Ingredients you will need

Greens

Beet

Water

Equipment you will use

Roasting Pan

Aluminum Foil

Cut them into -inch wedges.Slice the stem and bottom ends from the blood oranges. Stand the oranges on one end and, following the contour of the fruit with a very sharp knife, remove the peel and white pith. Work from top to bottom, rotating the fruit as you go. Then hold each orange over a bowl and carefully slice between the membranes and the fruit to release the segments in between. Squeeze any juice left in the remaining membrane into a measuring cup.

Ingredients you will need

Blood Orange

Orange

Fruit

Juice

Equipment you will use

Measuring Cup

Knife

Bowl

Add any juice from the bowl of blood orange segments to the measuring cup. (Or if you're pressed for time, just slice the oranges into rounds.)

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Orange Slices

Orange

Juice

Equipment you will use

Measuring Cup

Bowl

Combine the diced shallot, lemon juice, cup blood orange juice (if you didnt reserve enough, you can add regular freshly squeezed orange juice), honey and teaspoon salt in a small bowl.

Ingredients you will need

Blood Orange Juice

Orange Juice

Lemon Juice

Shallot

Honey

Salt

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Bowl

Whisk in the olive oil slowly.

Ingredients you will need

Olive Oil

Equipment you will use

Whisk

Add black pepper and additional sea salt to taste.

Ingredients you will need

Black Pepper

Sea Salt

Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. Season the salmon with the zest, sea salt, and ground pepper.

Ingredients you will need

Ground Black Pepper

Sea Salt

Salmon

Heat a large saut pan over medium heat for about 1 minute.

Equipment you will use

Frying Pan

Add the oil to the pan and allow to heat up for 1 minute, until very warm, but not smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Lay the fish in the pan, seasoned side down, and cook 3 to 4 minutes, until it is lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few minutes more, until it is almost cooked through. Do your best not to overcook the salmon. When it is done, the fish will begin to flake and separate a little, and the center will be slightly rare. The salmon will continue to cook a bit more while it sits.

Ingredients you will need

Salmon

Fish

Equipment you will use

Frying Pan

Place the spinach in a bowl and toss lightly with some dressing.

Ingredients you will need

Spinach

Equipment you will use

Bowl

Transfer to a serving platter.

Place the salmon on top of the spinach.

Ingredients you will need

Spinach

Salmon

Place the beets and blood oranges in the bowl and toss lightly with some dressing. Arrange the beets and blood oranges around the perimeter of the platter.

Ingredients you will need

Blood Orange

Beet

Equipment you will use

Bowl

Drizzle the salmon with additional dressing, if desired.

Ingredients you will need

Salmon

Equipment

Ingredients

Servings:

227grams

baby spinach leaves or arugula, washed and dried 1bunch

beets 5mediums

blood oranges (or regular oranges)4Tbsps

cold-pressed, extra-virgin olive oil or coconut oil 118milliliters

cold-pressed, extra-virgin olive oil 6servings

Freshly ground pepper 2teaspoons

raw honey 6

filets wild Alaskan salmon, 5 to 6 ounces each 6servings

Sea salt 6servings

Sea salt and freshly ground black pepper to season the fish 2Tbsps

finely diced shallot 2Tbsps

fresh lemon juice or white wine vinegar

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. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.