Ingredients
- 1 large sockeye salmon filet (large enough to serve 4)
- 14 small red potatoes
- 4 cups salad greens
- 3 medium beets
- 3 Tbsp Champagne vinegar (can also use white vinegar)
- 1/2 cup tablespoon extra virgin olive oil
- 1 clove minced garlic
- 1 tbsp finely chopped shallot
- 1 tsp Dijon mustard
- 1/4 tsp sugar
- salt and pepper
- 1/2 cup fresh dill
- A few shakes of hot sauce
- Olive oil for the beets
- In a mini blender, combine the champagne vinegar, extra virgin olive oil, garlic, shallot, mustard, sugar, salt/pepper, fresh dill, and hot sauce. Blend until smooth.
- Pre-heat the oven to 375 and place the beets onto a large piece of foil. Drizzle with extra virgin olive oil and sprinkle with sea salt. Seal foil and place onto a baking sheet. Roast for app 1 hour until the beets are tender and cooked through.
- When the beets are cooked, peel under cold water and cut into cubes. Set aside.
- Cut the potatoes into halves and boil in well salted water for app 10 minutes until tender. Drain and toss in 1/4 cup of the vinaigrette. Cool in the refrigerator.
- Cut the salmon filet into 4 equal pieces.
- Turn the oven up to 400. Prepare a baking sheet with cooking spray or olive oil. Place the salmon onto the sheet skin side down and brush the filets with 1/4 cup of the vinaigrette, distributing it evenly over all 4 pieces.
- Bake for 15-20 minutes to your desired doneness.
- Toss the beets with the salad greens and add 2 tbsps of the vinaigrette.
- Serve an equal amount onto 4 plates. Top each with a salmon filet and drizzle with additional sauce. Serve the cold potatoes on the side.
