Spice-Crusted Salmon with Roasted Ginger Beets

Name: Spice-Crusted Salmon with Roasted Ginger Beets
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 907 grams beets (about 8 medium), peeled and cut into wedges; 1 teaspoons black peppercorns; 3 Tbsps coarsely chopped chives; 1 teaspoons coarse sea salt; 2 teaspoons coriander seeds; 1 teaspoons dried rosemary; 1 Tbsp finely chopped peeled fresh ginger; 1 Tbsp olive oil; 3 Tbsps chopped parsley leaves; 1 teaspoons pink peppercorns; 1 kilograms whole side (about salmon, skin on; 1 teaspoons fine sea salt

You can never have too many main course recipes, so give Spice-Crusted Salmon with Roasted Ginger Beets a try. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 310 calories, 36g of protein, and 13g of fat. This recipe serves 8. If you have coriander seeds, pink peppercorns, chives, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat your oven to 450°F.

Equipment you will use

Oven

Place the beets in on a rimmed baking sheet large enough to hold them in a single layer.

Ingredients you will need

Beet

Equipment you will use

Baking Sheet

Sprinkle with the ginger, fine sea salt and 1 tablespoon of the oil and toss to coat.Roast the beets in the middle of the oven, stirring once or twice during cooking, until tender and lightly browned, 25 to 30 minutes.Meanwhile, place the black peppercorns in a spice grinder and pulse once or twice until cracked, or place them on a cutting board and crack with a rolling pin.

Ingredients you will need

Black Peppercorns

Fine Sea Salt

Ginger

Beet

Cooking Oil

Equipment you will use

Cutting Board

Rolling Pin

Oven

Add pink peppercorns, coriander seeds, rosemary, and coarse sea salt; continue to pulse or crush until the mixture is very coarsely ground.Line a large rimmed baking sheet with parchment paper, grease the paper, and place salmon on top; fold the thin tail section under if the fillet is too large for the baking sheet.

Ingredients you will need

Coarse Sea Salt

Whole Coriander Seeds

Peppercorns

Rosemary

Salmon

Equipment you will use

Baking Paper

Baking Sheet

Brush the salmon with remaining 2 teaspoons oil and sprinkle with peppercorn mixture.After the beets have roasted for about 15 minutes, place the salmon on the top rack of the oven and roast until just lightly pink in the center, about 15 minutes.Loosen the salmon from the parchment with a spatula, then use 2 large spatulas to transfer it to a platter.Spoon the beets around the salmon and sprinkle them with chives and parsley to serve.

Ingredients you will need

Peppercorns

Parsley

Chives

Salmon

Beet

Cooking Oil

Equipment you will use

Spatula

Oven

Equipment

Ingredients

Servings:

907grams

beets (about 8 medium), peeled and cut into wedges 1teaspoons

black peppercorns 3Tbsps

coarsely chopped chives 1teaspoons

coarse sea salt 2teaspoons

coriander seeds 1teaspoons

dried rosemary 1Tbsp

finely chopped peeled fresh ginger 1Tbsp

olive oil 3Tbsps

chopped parsley leaves 1teaspoons

pink peppercorns 1kilograms

whole side (about salmon, skin on 1teaspoons

fine sea salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing 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. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.