Blackened Salmon & Roasted Beet Salad

So I really need to collaborate with my mom and publish a cook book. The woman is a genius. Cooking has turned into this crazy passion of mine and I owe my love of food to her. Whenever I’m in Charleston, along with making time to cook together, we also shop together. We don’t go to clothing stores (we shop for clothes online, you can read about that here). We shop at places like The Kitchen Store and World Market. We go down each isle and put in our cart items we need and also item we don’t need ;-). I love that we make time to satisfy that kitchen gadget shopping fix we both have.

I told my mom that I wanted to try a recipe with beets so she suggested I try the roasted beet salad. Her version didn’t have the salad greens or dressing, but I was intrigued, and I don’t even like beets!

Here is what we came up with. It turned out amazing!

Print Recipe
Blackened Salmon & Roasted Beet Salad
Blackened salmon and salad with a warm roasted beet salad on top of salad greens.
Prep Time 15
Cook Time 55
Servings
Ingredients
Blackened Salmon
Roasted Beet Salad
Prep Time 15
Cook Time 55
Servings
Ingredients
Blackened Salmon
Roasted Beet Salad
Instructions
  1. Pre-heat oven to 425 degrees. Wash and peel the beets. Prep the orange and red onion. Once segments are removed from the orange, squeeze juice from the rind into a bowl and set to the side.
  2. Drizzle a bit of olive oil over each beet. Package each beet in an envelope of aluminum foil.
  3. Place beets on a cookie sheet and put in the oven for 45 mins.
  4. When the beets are cooking, mix your spices for the salmon. Rinse and dry the salmon fillets. Coat both sides of the salmon with the seasoning mixture.
  5. When the beets have finished cooking, carefully remove them from the oven. Be aware that the foil packets will have beet juice inside. Open the packets, and set the beets to the side to cool down.
  6. Pre-heat a medium sized pan (I prefer non-stick) on medium heat. Pour 2 tbsp of extra virgin olive oil in the pan. Add the salmon fillets (I cook 2 pieces at a time). Cook salmon for about 4 mins per side but be sure to check on them to see exactly how dark you want them to be.
  7. Quarter the beets, then cut the quartered pieces on half.
  8. Combine the balsamic vinegar, orange juice and olive oil. Plate the salad greens. Add the beets, onions and orange segments. Drizzle each salad with the dressing. Add salt and pepper (optional).
  9. Add a fillet of salmon to each plate. Enjoy!
Recipe Notes

I love my mom. I can't wait to see her January 2018 for her birthday. She's pretty amazing.

If you try the recipe, please take a minute and leave a comment. I promise you'll enjoy this one!

Happily,

Shavonne Marie

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