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Tuesday: Pan Seared Salmon with Golden Beets and Snap Peas

I love beets. Toothy, sweet and delicious dressed with a little maple vinaigrette. But I never cook them –  the baking, peeling and red hands are just too much effort. Enter the golden beet! Boil, peel and no mess. Two NOTES: We like both sides of salmon crispy and the trick is to get that pan screaming hot. We are going to have leftover salmon for use later in the week.
Serves: 4     Prep: 20     Cooking: 35

Ingredients

For the Salmon
1.5 lbs skin-on salmon fillet, preferably wild-caught, cut into 6 pieces
2 tablespoons olive oil
salt and pepper
 
For the Beets
8-10 yellow or golden beets, green tops removed
2 cups (good handfuls) of snap peas ¼ cup good olive oil
2 tablespoons maple syrup
Juice of 1 lemon
1 teaspoon salt
¼ teaspoon pepper
3 tablespoon fresh dill, chopped

Instructions

Prep Opportunity
The beets and snap pea side can be made ahead and chilled in the fridge.
1
Place a large pot with 4” of water to boil.
2
Once boiling, gently add snap peas and blanch for 2-3 minutes – they should still have some “snap”.
3
Transfer peas to a bowl of cold water for 1 minute and then to papertowel to dry.
4
Place beets in the pot and boil for 18-20 minutes. Remove from water and allow to cool for 10 minutes.
5
Meanwhile, whisk the remaining ingredients in a bowl and then pour over the snap peas.
6
Under running water, rub the skin right off the beets.
7
Quarter the beets and add to the bowl with snap peas. Chill in the fridge.
8
Pat the salmon dry with papertowl or a tea towel. Season with salt and pepper and set aside.
9
Heat your pan over medium high heat.
10
Once it’s very hot, add the  olive oil.
11
 After 15-20 seconds, carefully lay the salmon fillets in the skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes.
12
Turn them over and cook for another 3 minutes for medium.  Cooking time will depend on thickness of fish and desired doneness.
13
Serve salmon with chilled beets and snap peas.