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Clinton Kelly Roasted Salmon and Beet Salad

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A light and fresh salmon & beet salad is perfect for dinner tonight!

Clinton Kelly Roasted Salmon and Beet Salad

ingredients
ROASTED SALMON AND BEET SALAD
BEET SALAD
1 bunch beets (cleaned, peeled, root ends removed, cut into 1-inch pieces)
1 shallot (thinly sliced)
4 cups baby arugula
1 cup walnuts (toasted and roughly chopped)
1/2 orange (juice)
BROILED SALMON
6 fillets salmon (skinless, about 6 ounces each)
2 tablespoons olive oil (divided, plus additional for greasing)
PINEAPPLE-BASIL SAUCE
2 cups fresh pineapple (chunks)
1/2 cup basil (chopped)
Kosher salt and freshly ground black pepper (to taste)

directions
For the Roasted Beet Salad: preheat oven to 425ºF.
In a piece of foil, add beets, 1 tablespoon oil, salt and pepper. Fold foil around the beets and crimp edges to make a packet. Place in the oven until fork tender, about 30 minutes. Remove and open packets to allow to cool.
In a large bowl, add roasted beets, shallot, arugula, walnuts, juice of 1/2 orange, and pinch of salt and pepper. Toss to combine.
For the Salmon: preheat oven to broil.
Line a baking sheet with foil, grease with olive oil and add the salmon fillets. Season with salt and pepper and drizzle with olive oil to coat. Place under the broiler for 5 minutes. Remove and set aside.
To serve, spoon some Pineapple-Basil sauce on top of a piece of salmon. Serve alongside Roasted Beet Salad.
For the Pineapple-Basil Sauce: in a food processor, add the pineapple and a pinch of salt. Blend until smooth. Transfer to a bowl and stir in the basil.
Tip: let the salmon sit at room temperature for 15 minutes before broiling to ensure even cooking.

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