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  • Grilled Salmon And Pickled Beet Coulis

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    Ingredients

    • 3 med beets
    • 1/3 c. pickling spice
    • 2 c. balsamic vinegar
    • 5 c. water
    • 4 med Yukon Gold potatoes, sliced crosswise into 1/4-inch thick slices Coarse salt and freshly cracked black pepper
    • 4 sprg rosemary
    • 4 x 7 ounce salmon fillets
    • 1/2 Tbsp. honey
    • 1 Tbsp. extra virgin olive oil
    • 3 clv garlic, minced
    • 2 bn spinach, cleaned

    Directions

    1. Preheat a grill on medium-high heat.
    2. Wash, peel and quarter the beets and transfer to a medium pot with the pickling spice, balsamic vinegar and water.
    3. Bring to a boil and cook till very tender, about 45 min.
    4. Meanwhile, season the potato slices and grill till cooked, about 3 to 4 min per side.
    5. Make skewers by removing the leaves of the rosemary sprigs except for the leaves at the very top.
    6. Skewer the potatoes with the rosemary skewers. Keep hot.
    7. Season the salmon and grill till cooked, about 3 to 5 min per side.
    8. Once the beets are cooked, remove from the cooking liquid and transfer to a blender.
    9. Strain the liquid and add in approximately 1/4 c. to the beets.
    10. Add in the honey.
    11. Puree till smooth.
    12. Pour into a squeeze bottle and reserve.
    13. Heat the extra virgin olive oil in a large saute/fry pan and add in the garlic.
    14. Saute/fry till golden brown, about 1 minute and add in the spinach.
    15. Heat till just wilted and season.
    16. Assembly:Decorate the plate with lines of the beet coulis, place the spinach on the plate beside the coulis, and then put the salmon on top of the spinach.
    17. Perch potato skewers on top of the salmon.
    18. Yield is 4 servings.

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