- 1 pound beets
- 2 teaspoon extra-virgin olive oil
- 1 pound salmon fillets
- 1 tablespoon grated orange zest
- 1/2 cup orange juice
- 1/4 cup rice vinegar
- 1 teaspoon asian sesame oil
- 1/4 teaspoon cayenne pepper
- 5 ounce baby spinach
Actual sections of any orange, tangerine, or clementine at its peak would be great in this salad, a summer entrée that you can serve year-round.
You can use their juices in the dressing too.
Preheat oven to 400°F.
Place beets and olive oil in a plastic bag and shake until well coated.
Pour onto a cookie sheet, season with salt and pepper, and roast for 20 minutes.
Turn and roast for 15 to 20 minutes more, or until golden and cooked through.
Remove and set aside.
When you turn the beets, place salmon in a nonstick pan with an ovenproof handle and season with salt and pepper.
Bake for 15 to 18 minutes, or until firm to the touch.
In a large salad bowl, whisk together orange zest, juice, vinegar, sesame oil, and cayenne pepper.
Taste and adjust seasonings with salt.
Add spinach and beets and toss until well coated.
Divide salad among four serving plates.
Remove skin from salmon and divide salmon into 4 portions.
Top each salad with salmon and serve immediately.
From Mom’s LipsThe beets take about 40 minutes to cook, so put the salmon in the oven 15 minutes before you think the beets are due to come out.
That way, everything will be hot at the same time.
MorphIf you want to stretch the salad to make it more substantial, roast a pan of asparagus and/or baby red potatoes, using the same cooking method described for the beets.