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
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
The beets and snap pea side can be made ahead and chilled in the fridge.
Place a large pot with 4” of water to boil.
Once boiling, gently add snap peas and blanch for 2-3 minutes – they should still have some “snap”.
Transfer peas to a bowl of cold water for 1 minute and then to papertowel to dry.
Place beets in the pot and boil for 18-20 minutes. Remove from water and allow to cool for 10 minutes.
Meanwhile, whisk the remaining ingredients in a bowl and then pour over the snap peas.
Under running water, rub the skin right off the beets.
Quarter the beets and add to the bowl with snap peas. Chill in the fridge.
Pat the salmon dry with papertowl or a tea towel. Season with salt and pepper and set aside.
Heat your pan over medium high heat.
Once it’s very hot, add the olive oil.
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.
Turn them over and cook for another 3 minutes for medium. Cooking time will depend on thickness of fish and desired doneness.
Serve salmon with chilled beets and snap peas.