20 hours ago
Tuesday, February 9, 2016
I haven't posted a beet recipe in forever, and I know you've missed them.
Though beets are a summer crop in my garden, they are always available in the winter months and stay for a while in your fridge crisper drawer.
You know I like to roast them for recipes such as this one.
I tried slow roasting salmon for a change (how many ways can you cook a salmon? The answer is: many).
It was a nice change, and the salmon was nice and moist, cooked at the low temp.
Just lay a piece of salmon (I used Alaskan wild coho) in a baking dish.
Pour about 1.5 tbsp of olive oil over a 1 lb. piece of fish.
Season with kosher salt, pepper, lemon zest and thyme.
Place in a preheated 250F oven for 25 minutes (farm raised salmon might take a few minutes more).
Roast up some beets and slice them up.
Slice up an avocado and some watermelon radish.
Arrange all the pretty components on a bed of arugula.
Then place the slow roasted salmon on top (at room temperature).
Drizzle with some lemon juice, white balsamic and olive oil.
Season with sea salt & pepper.
A colorful winter dish.
Healthy and delicious. :)