This is a spectacular and easy dinner to make and serve for 2 or 4. While it may be called a beet “vinaigrette”, it still retains its beetiness with the background flavors amping it up a bit and really delivering. The vinaigrette can even be prepared a day in advance. It pairs wonderfully with the salmon, is a refreshing change from a potato or pasta and looks beautiful on the plate.
Props need to go to Anchovy Paste. This product enhances flavor without giving anything a fishy taste – don’t be afraid! Enhancement comes in the form of a flavor richness and depth. The tube is cute and easy so there’s no tin of oily fish filets to deal with – eeeww. Leave it out for others to admire and praise you for your culinary sophistication. It’s a great conversation piece. Sassy!
Salmon with Beet Vinaigrette
- 2-4 Salmon Filets
- 1/2 lb. beets
- 3 Tablespoons balsamic vinegar
- 1 Tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- Freshly ground pepper
- 1/2 Cup olive oil
- 2 Tablespoons finely chopped fresh mixed herbs such as, tarragon, thyme, parsley, basil and dill
Place the beets in a saucepan and cover with water. Salt the water and bring to a boil over medium high heat. Simmer until the beets are fork tender, about 20 minutes. Rinse and drain thoroughly. Peel the beets, cut any large ones into smaller chunks, and transfer to a food processor.
In a medium bowl, whisk the balsamic vinegar, lemon juice, mustard, anchovy paste, salt and pepper and chopped herbs. Slowly whisk in the olive oil.
Add the vinaigrette to the beets in the food processor and pulse until beets are pureed.
Salt and pepper both sides of salmon filets. Heat olive oil in a pan over high heat. Add salmon filets, get a nice sear on the bottom and cover pan to cook the rest of the filet for about 3 minutes.
To serve, spoon the beet vinaigrette onto plates and place the salmon filet on top.
Inspired by a 1993 article in Food & Wine magazine