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Gallery Read the full recipe after the video. Recipe Summary Servings: 4 qc_0600_fish.jpg
Ingredients Ingredient Checklist 3 to 4 medium beets, 1 1/2 pounds 2 tablespoons olive oil Coarse salt and freshly ground black pepper 2 carrots, peeled and cut into quarters 1 stalk celery, cut into quarters 2 small onions, peeled and cut into quarters 2 fresh bay leaves 10 whole black peppercorns 2 cups dry white wine Four 6-ounce salmon fillets 1 serrano chile pepper, seeded and minced 1/4 cup coarsely chopped fresh flat-leaf parsley 1 tablespoon mustard seed 2 tablespoons red-wine vinegar
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 qc_0600_fish.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
qc_0600_fish.jpg
qc_0600_fish.jpg
Ingredients
Ingredients
- 3 to 4 medium beets, 1 1/2 pounds 2 tablespoons olive oil Coarse salt and freshly ground black pepper 2 carrots, peeled and cut into quarters 1 stalk celery, cut into quarters 2 small onions, peeled and cut into quarters 2 fresh bay leaves 10 whole black peppercorns 2 cups dry white wine Four 6-ounce salmon fillets 1 serrano chile pepper, seeded and minced 1/4 cup coarsely chopped fresh flat-leaf parsley 1 tablespoon mustard seed 2 tablespoons red-wine vinegar
Directions
Heat oven to 425 degrees. Place beets on a baking tray, and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper, and toss to coat. Roast until tender, 45 to 50 minutes. Remove from oven, and set aside to cool while proceeding with salmon.
Place carrots, celery, onions, bay leaves, peppercorns, and wine in a shallow saucepan. Add water to make 2 inches of liquid; bring to a boil. Reduce heat to barely simmering; add salmon. Cook until flesh is firm but slightly moist in the center, 10 to 12 minutes. Transfer fish to a plate; cover with plastic. Cool to room temperature.
Peel reserved beets; cut into 1/2-inch cubes. Place in a bowl; add remaining tablespoon olive oil, chile pepper, parsley, mustard seed, and vinegar. Toss well to combine; serve over salmon.
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All Reviews for Poached Salmon with Beet Relish
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All Reviews for Poached Salmon with Beet Relish
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
