Wild Salmon with Burnt Orange and Beets
This salmon and beet recipe looks fancy, but it’s very simple to put together! Salmon is a staple protein for my weeknight dinners, but it can get a bit boring. You can make the entire recipe in the oven to save on clean up time as well!
Ingredients:
4 - 6 ounces of wild caught salmon per person
Kosher salt, to taste
1 juicy orange (ie: blood, Cara Cara, or navel orange)
2 ounces of beets per person
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
Fresh herbs like thyme, rosemary
Directions:
Preheat oven to 400 degrees F. Set out 2 or 3 baking sheets that are covered in parchment paper.
Wash the beets and slice very thinly. The beets turn out the best if you use a microplane. Place the thinly sliced beets on a baking sheet with parchment paper and lightly cover in oil. Add salt.
Prepare you salmon. Mix together 1 tablespoon dijon, with 2 tablespoons oil and chopped thyme or rosemary. Brush your salmon with the mixture.
Roast beets for 20 - 30 minutes until they are roasted. They should be easy to chew but still have a bite. Add your salmon to the oven when there is about 10 minutes left on your beets’ cook time.
When your salmon hits 125 degrees internal temperature (use your meat thermometer), add your thinly sliced oranges on top and turn your oven on broil. Keep an eye on it and take the salmon out when it has an internal temp of 145 degrees.
Once your beets and salmon are ready. Plate the beets around the salmon. Add more of the thyme, oil, dijon sauce on the beets. Make sure you have a oil mixture if you dipped your brush in the salmon.
This can be served with arugula like a salad or on its own.