Roasted Salmon with Beets & Greens

Automne 2010
food and drink

BY: Jennifer MacKenzie

This main course uses both the sweet beetroot and the nutritious leaves and stalks in combination with moist, roasted salmon. Use the thick, centre cut of the salmon fillet for best results. If your salmon is thinner than about 1 inch (2.5 cm), reduce the roasting time accordingly. Instead of salmon, try black cod or striped bass or your favourite thick fish fillet. Serve with steamed rice, risotto, couscous or bulgur on the side.

4 beets with greens, about 1½ lbs (750 g)
¼ cup (50 mL) water
Salt and freshly ground pepper
2 tbsp (25 mL) olive oil
2 cloves garlic, minced
3 tbsp (45 mL) chopped fresh tarragon or basil
1½ lbs (750 g) skinless salmon fillet,
cut into 4 pieces
3 tbsp (45 mL) freshly squeezed orange juice

1. Preheat oven to 400°F (200°C).

2. Trim off all but ¼ inch (5 mm) of the leafstalks from beets and trim off long tap root. Refrigerate leaf stalks until just before serving; discard tap root. Scrub beets under running water. Place in a baking dish with ¼ cup (50 mL) water and season with salt and pepper. Cover with a lid or foil and roast in preheated oven for 1¼ to 1½ hours or until beets are tender. Let cool, covered, just until cool enough to handle. Trim off remaining stalks and peel off skins. (Peeled beets can be wrapped and refrigerated for up to 2 days).

3. Just before serving, preheat oven to 400°F(200°C).

4. Line a large, rimmed baking sheet with parchment paper. Cut beets crosswise into ¼-inch-thick (5-mm) slices. Lay beet slices on baking sheet in 4 ovals just slightly larger than the size of the salmon pieces, overlapping slices as necessary. Combine half of the oil, half of the garlic, 1 tbsp (15 mL) of the tarragon, ¼ tsp (1 mL) salt, and pepper to taste in a small bowl. Brush over beets. Place salmon fillets on top and season with salt and pepper.

5. Roast in preheated oven for 10 to 12 minutes or until white juices are just beginning to appear on salmon.

6. Meanwhile, rinse reserved beet leaves and stalks under running water and pat dry. Thinly slice leaves and just enough of the stalks to measure 2½ cups (625 mL), discarding tough ends. Heat remaining oil in a large skillet over medium heat; add remaining garlic and sauté for about 30 seconds or until fragrant. Add beet greens and remaining tarragon and season with salt and pepper. Sauté for about 3 minutes or until greens are wilted and stalks are tender. Stir in orange juice.

7. Use 2 spatulas to carefully transfer beets and salmon to warmed serving plates. Spoon sautéed greens on top.

Serves 4

What to Serve