Salmon with Beet Salsa
Source of Recipe
Pretty Pink Butterfly
List of Ingredients
Salmon with Beet Salsa
4 Beets 4
25 ml Olive oil 2 tbsp
- Salt & pepper to taste -
2 Carrots, peeled & sliced 2
1 Celery stalk, cut into quarters 1
2 Small onions, peeled & quartered 2
2 Bay leaves 2
10 Whole black peppercorns 10
500 ml Dry white wine 2 cup
4 Salmon fillets 4
1 Serrano chili pepper, seeded & minced 1
50 ml Parsley, coarsely chopped 1/4 cup
25 ml Onion, finely chopped 2 tbsp
15 ml Mustard seed 1 tbsp
25 ml Balsamic vinegar 2 tbsp Recipe
Place beets on a baking tray and drizzle with 1 tablespoon (15 ml) olive oil.
Sprinkle with salt and pepper; toss to coat.
Roast in preheated 425 F (220 C) oven until tender, 45 to 50 minutes.
Remove from oven and set aside to cool.
Place carrots, celery, onions, bay leaves, peppercorns and wine in a shallow saucepan.
Add 2 inches (5 cm) of water; bring to a boil.
Reduce heat to barely simmer; add salmon.
Cook until flesh is firm but slightly moist in the centre, 10 to 12 minutes.
Transfer fish to a plate; cover with plastic.
Cool to room temperature.
Peel reserved beets; cut into 1/2 inch (1 cm) cubes.
Place in a bowl; add remaining tablespoon (15 ml) olive oil, chili pepper, parsley, onion, mustard seed and vinegar.
Toss well to combine; serve over salmon.
Serves 4
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