This salad was a happy accident discovered during my father’s visit last month. We were hungry and I knew there was enough food in the fridge to pull something together, but didn’t know what it would be. I had defrosted two pieces of salmon the day before, so that was a no brainer. I threw in a few more ingredients and SURPRISE! We now have a new favorite dinner at my house.
This salad is SUPER delicious and worthy of a date night or a couch potato night as it is both easy and elegant. I’ve included the recipes for both the roasted beets and the vinaigrette. My local Whole Foods sells ready made roasted beets with orange and ginger if you’re not up for making beets first (though you should add the mint). The vinaigrette is crazy good and VERY easy to make (salad dressings often have scary-sounding ingredients).
Two filets of salmon
1/2 tsp coriander
1/4 tsp granulated onion
1/4 tsp garlic powder
1/8 tsp salt
1/2 tsp freshly ground black pepper
thin slices of red onion
Beets (makes enough for 6 salads, but delicious enough to enjoy on their own)
3 medium sized beets
1 tsp finely shredded ginger
1 tsp orange zest
1 tbs fresh squeezed orange juice
2 tbs shredded fresh mint (snip into small pieces using scissors)
5 tbs olive oil
1/2 tsp rice wine vinegar
2 tsp salt
2 tsp pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1 small garlic clove, finely minced
1 tsp spicy brown mustard (or Dijon or whole grain – whatever you’ve got)
salt & pepper to taste
- Preheat the oven to 425 degrees.
- Rinse the salmon filets and place in an oven-proof dish with at least an inch of space in between them.
- Mix the coriander, granulated onion, garlic powder salt and pepper in a small dish and sprinkle on top of each filet.
- Roast the salmon in the oven for 10-15 minutes until the fish is just barely cooked through with a tender and moist center. For thinner, wider filets 10 minutes should be perfect. if your filet is narrow and tall, you’ll need closer to 15.
- Lay the salmon on a bed of greens dressed with the vinaigrette and add thinly sliced red onion and roasted beets.
- Preheat the oven to 450 degrees.
- Remove greens (if any) from beet tops and toss whole beets in 3 tbs of olive oil, 1 tsp of salt and 1 tsp of pepper.
- Wrap loosely in foil that is securely closed and put foil packet in oven.
- Bake beets for about 45 minutes or until a the tip of a knife cuts into the flesh easily (try to avoid overcooking them, beets are best enjoyed when they retain a little bit of texture).
- Remove from oven and allow to cool.
- Using a paper towel, rub off the skins and chop into bite sized pieces.
- Whisk 2 tbs of olive oil with shredded ginger, orange zest and juice, rice wine vinegar and tsp of salt and pepper in the bottom of a large bowl, add beets and mint and stir.
- Refrigerate until ready to eat.
- Use the flat part of a broad knife (chef’s knife) to mash the finely minced garlic and a pinch of salt into a paste.
- Scrape the paste into a lidded jar.
- Add all other ingredients to the jar.
- Replace lid, shake until you’re frustration-free and enjoy!