Maple Glazed Salmon with Roasted Beet Salad
Recipe courtesy of Chef Liz Madsen
(Yield: 4 servings)
Roasted Beets:
2 red beets
2 yellow beets
Preheat oven to 375 degrees. Cover the beets with water and roast in oven until tender. About 20-30 minutes. Peel and dice.
Pecan Vinaigrette:
1/2 cup toasted pecans
1/4 tsp freshly ground black pepper
2 Tbs Dijon mustard
1 Tbs chopped shallots
1/4 cup champagne vinegar
2/3 cup water
1 tsp kosher salt
3 Tbs extra virgin olive oil
Combine all ingredients in a blender except for the olive oil and blend until well mixed. Slowly drizzle in olive oil.
Ingredients:
4 4-oz King Salmon filets
½ tsp kosher salt
Black pepper to taste
4 tsp pure maple syrup
2 ½ cup arugula
½ cup toasted pecans
4 Tbs crumbled bleu cheese
¾ cup pecan vinaigrette
Preheat oven to 350 degrees. Season the fish with ½ tsp of kosher salt and black pepper to taste. Preheat a large saute pan over medium-high heat and sear the salmon on each side for 3-5 minutes. Glaze each piece with 1 tsp of maple syrup and finish in the oven until cooked to desired temperature. Medium rare is recommended. In a large bowl combine arugula, roasted beets, ¼ cup of toasted pecans, bleu cheese and ½ cup of pecan vinaigrette. Evenly divide salads between four plates. Top each with salmon and drizzle 1 Tbs of pecan vinaigrette and 1 Tbs of toasted pecans.