This might be a salad, but it's hearty and full of protein and healthy fats.
INGREDIENTS
- Salmon: About 5 oz per person. Wild salmon, like King or Coho, is preferable. If that's not available, look for a sashimi-grade option, such as Scottish.
- Beets: 1 large beet per person. Pick a mix of golden, red, or striped for more color. Select beets of similar size so they all cook at the same time.
- Tuscan Kale: 1/3 of a bunch per person
- Arugula: 1 cup per person
- Goat cheese: 1/4 cup per person (or more)
- Walnuts: 1/4 cup person
- Red Onion: 1/4 cup per person
- Oranges: 1 orange for every 4 beets
- Fresh thyme: 1 bunch
- Bay Leaves: 2-4 leaves
Pickling liquid for 1 large onion:
- 1 cup apple cider vinegar
- 1 cup water
- 2 tablespoons honey
- Pinch of salt
Additional items: Whole lemons, olive oil, honey, cinnamon, salt
DIRECTIONS
1. Preheat your oven to 375 degrees.
2. Beets are the most time-consuming part of this dish. Remove the greens from the beets and place them in a deep baking dish. Half the orange and squeeze the juice over the beets. Add the oranges to the baking dish with a few sprigs of thyme, bay leaves, and a pinch of salt. Add water until the beets are covered.
Cover your baking dish with foil or a lid and place in the oven. Check them with a fork after 45 minutes. Adjust by 15-minute increments until soft. Once cooked, let them cool in their liquid for at least 30 minutes. Drain.
Using a clean kitchen towel, place the beets in the towel one at a time, and the skin will rub right off. Once cleaned, cut into large dice. Cool in the fridge.
2. Cut the top and bottom off your onion, half, and peel it. Cut with the grain of the onion and create thin strips. Place the onion in a mason jar or bowl. In a small sauce pot, add all your pickling liquid ingredients and bring to a boil. Once boiling, pour it over your sliced onions. You can always make more liquid, if needed. Leave the onions uncovered and let them cool in the fridge until plating.
3. Cover a cookie tray with parchment paper. Spread the walnuts around and drizzle with olive oil, honey, salt, and cinnamon. Use your hands and coat well. Place them in the oven for about 10 minutes and check for a golden brown color. Be careful: they can go from beautiful to burned quickly.
4. Rinse kale, dry well, and cut into 1-inch strips. In a large sauté pan, heat olive oil. When the oil is hot, add kale and sauté lightly until the color turns bright green and the leaves start to wilt. If it's a large batch, do this step in several rounds so you don't crowd your pan.
5. Cut salmon into large strips across the filet. Thicker pieces will hold a medium rare nicely, and the belly pieces can be cooked well without drying out.
Heat a large sauté pan with a decent amount of olive oil. Pat the top side of your salmon with a paper towel to dry it. Once the pan is hot, season the fish with salt and pepper, then place the seasoned side into the pan.
When you see your golden crust start to inch up the side, that's your sign it's ready to flip. Cook until desired temp.
Add your kale, beets, arugula, and pickled onions into a large bowl. Drizzle with olive oil and a squeeze of fresh lemon juice. Top with candied walnuts and goat cheese. Serve with your beautifully seared salmon. Enjoy and share with people you love!
Ciao, Mia
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