Atlantic Salmon* Recipe
roasted beet, fingerling potato, horseradish vinaigrette
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Ingredients
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Salmon
Roasted Beets and Fingerling Potatoes
Horseradish Vinaigrette
Method
Preparation
- 1
Prepare the Beets and Potatoes
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Toss the fingerling potatoes with olive oil, salt, pepper, and thyme, then spread them on the baking sheet. Roast all in the oven for about 45-60 minutes, or until the beets are tender and potatoes are golden brown.
- 2
Cook the Salmon
While the vegetables are roasting, season the salmon fillets with olive oil, salt, and pepper. Heat a non-stick skillet over medium-high heat and place the salmon skin-side down. Cook for about 4-5 minutes, then flip and cook for an additional 3-4 minutes, or until cooked through.
- 3
Make the Horseradish Vinaigrette
In a small bowl, whisk together the horseradish, Dijon mustard, red wine vinegar, and olive oil. Season with salt and pepper to taste.
Serving
- 4
Plate the Dish
Once everything is cooked, slice the roasted beets and arrange them on a plate alongside the fingerling potatoes. Place the salmon on top and drizzle with the horseradish vinaigrette. Serve immediately.
