Grilled Salmon* Recipe

Preheat oven to 400°F (200°C). Toss peeled and wedged red and gold beets with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer.

Roast for 35–40 minutes, turning once halfway through, until tender when pierced with a fork and lightly caramelized. Remove from oven and let cool slightly.

While beets roast, bring 2 cups water or stock and 1/4 tsp salt to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover and simmer 15 minutes or until liquid is absorbed.

Remove from heat, fluff with a fork, stir in 1 tsp olive oil, and cover to keep warm until serving.

Pat salmon fillets dry with paper towels. In a small bowl whisk 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp sea salt and 1/2 tsp black pepper.

Brush or rub the mixture evenly over the flesh side of the fillets (and lightly on skin). Let rest at room temperature 10 minutes while other components finish.

Preheat a grill or grill pan to medium-high (about 400°F/200°C). Oil the grates or pan lightly to prevent sticking.

Place salmon skin-side down and grill 4–5 minutes without moving to crisp the skin. Flip and grill 2–4 minutes more depending on thickness, until internal temperature reaches 125–130°F for medium (or to desired doneness). Remove and rest 3 minutes.

Place 4 cups chopped emerald kale in a bowl. Drizzle 1 tbs olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/8 tsp red pepper flakes over the kale.

Massage the kale firmly with your hands for 1–2 minutes until leaves soften and darken. Arrange massaged kale on serving plates or a shallow bowl.

Slice 1 ripe avocado and fan or place slices over the kale.

Divide the quinoa evenly among four plates (about 1/4 cup cooked quinoa per plate if plating as a composed salad; adjust to preference).

Top each quinoa portion with a bed of massaged kale and avocado slices. Distribute roasted red and gold beets among plates.

Place one grilled salmon fillet on each plate atop the salad components.

Sprinkle each plate with 1 tbsp roughly chopped pistachios and about 1 tbsp (approximately 1 tbsp = 1/12 cup of the 1/4 cup total) shaved pecorino. Drizzle each plate with 1 tsp finishing olive oil and optionally squeeze a lemon wedge over the salmon.

Serve immediately while salmon is warm.