Beet & Dill Roasted Salmon with Potatoes

I was initially drawn to this recipe because of the “jewel-like” color of the salmon in the finished dish. The beet and dill marinade gives it the lovely color as well as a wonderful layer of flavor. My husband was completely sold when I told him that the salmon is roasted over a bed of sliced potatoes. 🙂

I served this dish on Easter weekend, on Easter Eve, along with zucchini baba ghanoush as an appetizer and carrot cake for dessert. I would serve this menu again next year and serve it on Easter Eve- it was nice to have our larger and more labor-intensive meal the night before all of the Easter festivities. We had a spring pasta dish for lunch on Easter after having challah and Easter eggs (and Easter candy!) for breakfast. Perfect.

This lovely recipe was adapted from Martha Stewart Living. I decreased the horseradish and left the skin on the potatoes. I also used a mandoline to slice the potatoes. I served it with steamed beet greens, roasted beets, and roasted asparagus on the side. Healthy and delicious.

 Yield: Serves 6
  • 1 small red beet, peeled and coarsely grated (1/2 cup)(wear gloves!)
  • 1 cup dill fronds, chopped, plus more for serving
  • 3 to 4 T freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
  • grated zest of 1 lemon, plus lemon half for serving
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 side salmon, preferably wild, (1 3/4 to 2 pounds; about 1 inch thick at thickest part), skin removed
  • coarse salt and freshly ground black pepper
  • 2 pounds Yukon Gold potatoes, cut into 1/4-inch slices (preferably with a mandoline)
  1. Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl.
  2. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
  3. Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper.
  4. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
  5. Remove beet mixture from top of salmon with a spoon; spread over center of potatoes.
  6. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil (I omitted the additional oil), and bake until salmon is medium-rare, 10 to 12 minutes.
  7. Squeeze with lemon, garnish with dill fronds, and serve.

Note: Cooking time will vary depending on the thickness of the fish. For salmon that is 1/2 inch thick, start checking at 8 minutes. For 1 1/2 inches, start checking around 14 minutes.

One Year Ago: Swedish Meatloaf with Caramelized Cabbage (Kalpudding)

Two Years Ago: Chicken Paprikash

Three Years Ago: Pork & Ricotta Meatballs in Parmesan Broth

Four Years Ago: Pork Chops with Shiitake Mushrooms & Mustard Vinaigrette

Five Years Ago: Italian Braised Pork

Salmon with French Lentils and Mustard-Herb Butter

This may need to become a gold standard dinner party dish. (I really need to have more dinner parties!!) It was healthy (maybe?), elegant, and absolutely delicious. We ate it for Easter dinner this year- the salmon was very flavorful and everyone was begging for more lentils. What a great crowd! 🙂

This recipe was adapted from Gourmet, contributed by Shelley Wiseman, via Epicurious.com. I increased the amount of leeks. We ate it with Asparagus and Fava Beans with Toasted Almonds. Wonderful!

Yield: Serves 6

For the Mustard-Herb Butter:

  • 7 tablespoons unsalted butter, softened
  • 1 1/2 tablespoons chopped chives
  • 1 1/2 teaspoons chopped tarragon
  • 3 teaspoons whole grain mustard
  • 3 teaspoons fresh lemon juice

For the Lentils:

  • 1 1/2 cups French green lentils
  • 6 cups water
  • 4 medium to large leeks (white and pale green parts only)
  • 1 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons fresh lemon juice

For the Salmon:

  • 6 (6-ounce) pieces skinless salmon fillet (I portioned a 2-ish pound salmon fillet)
  • 3 tablespoons unsalted butter

Make mustard-herb butter:

  1. Stir together all ingredients with heaping 1/4 teaspoon each of salt and pepper.

Cook the lentils:

  1. Bring lentils, water, and 1 1/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes.
  2. Remove from heat and let stand 5 minutes. Reserve 3/4 cup cooking liquid, then drain lentils.
  3. While lentils cook, chop leeks, then wash and drain. Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
  4. Add lentils with reserved cooking liquid to leeks along with scant 5 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted.
  5. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

Sauté salmon while leeks cook:

  1. Pat salmon dry and sprinkle with 3/4 teaspoon salt and 1/4 to 1/2 teaspoon pepper (total).
  2. Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
  3. Serve salmon, topped with remaining mustard-herb butter, over lentils. (I placed the mustard-herb butter over the warm fish on the plates prior to serving.)

Notes:

  • Mustard-herb butter can be made 1 day ahead and chilled, covered. Soften at room temperature before using (1 hour).
  • Lentils can be cooked (but not drained) 1 day ahead and chilled in cooking liquid, covered (once cool).

One Year Ago:

Two Years Ago:

Almond-Crusted Pork Scallopini with Apples & Arugula

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I rarely get a chance to watch “The Chew”- thankfully for everyone I caught this episode while obsessively cleaning my house before my in-laws came to visit! 🙂 Mario Batali made this delicious dish before my very eyes and I knew it would be perfect to serve to our guests. It had a wonderful combination of flavors: the spicy wild arugula, almond-crusted pork, and bourbon-flambed tart apples. I adapted the recipe by adding extra garlic and arugula (tons!) and by substituting bourbon for brandy. Perfect for a special dinner. Delicious!!

I know that I’m super late… but I am going to share this special dish with my blog friends at The Novice Gardener this week for Fiesta Friday #34– Happy Fiesta Friday-Saturday!?!? Enjoy!

  • 1 1/2 to 2 pounds pork tenderloin, 2 tenderloins, cut into medallions and pounded thin
  • 1 1/2 cups almond flour
  • coarse salt
  • freshly ground black pepper
  • extra-virgin olive oil
  • 4 garlic cloves, sliced
  • 3 tart apples, peeled & thinly sliced (I used 2 Granny Smith’s and 1 Pink Lady)
  • freshly grated nutmeg
  • 2 ounces brandy or bourbon
  • 4-8 cups arugula, chopped if leaves are large (I used wild baby arugula)
  1. Season the pork with salt. Place the almond flour in a shallow dish and season with salt and pepper.
  2. Dredge the pork in the almond flour, allowing excess to fall off.
  3. Heat a large pan with 1/4 inch of Olive Oil over medium-low. Place a few coated pieces of pork into the hot oil and cook until golden, then flip and cook until golden on both sides, about 2-3 minutes per side.
  4. Meanwhile, heat a second skillet over medium-high with a few tablespoons of oil. Add the garlic and cook until light golden, and then add the apples. Season with a pinch of salt and freshly grated nutmeg.
  5. Once the apples take on a bit of color, pour in the brandy or bourbon and carefully ignite with a match or long-stick lighter. Cook until the flames subside.
  6. Serve the scallopini over the arugula topped with the apples, with a drizzle of olive oil, if desired.

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One Year Ago:

 

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