SEARED BEETS WITH TURMERIC-TAHINI BROCCOLI AND SALMON

Seared Beets with Turmeric-Tahini Broccoli and Salmon image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

2 broccoli crowns (1 pound total), thick stems peeled if necessary, cut into long spears
4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
Kosher salt and freshly ground pepper
4 pieces (each 4 ounces) skin-on salmon fillet, preferably wild Alaskan
4 large red beets (about 2 pounds total), peeled, trimmed, and cut crosswise into 1/2-inch-thick rounds
2 tablespoons tahini
2 tablespoons fresh lime juice
1 small clove garlic, grated (1/4 teaspoon)
3/4 teaspoon ground turmeric
2 scallions, thinly sliced (1/4 cup), for serving

Steps:

Preheat oven to 425°F. Toss broccoli with 2 tablespoons oil, season with salt and pepper and arrange on a rimmed baking sheet. Roast 15 minutes.
Season salmon with salt and pepper; drizzle skin sides with oil. Nestle onto baking sheet with broccoli, skin-sides down. Return to oven and roast until broccoli is golden in spots and crisp-tender and salmon is just cooked through, 8 to 10 minutes more.
Meanwhile, heat a large, heavy-bottomed skillet, preferably cast iron, over medium. Season beets with salt and pepper. Swirl remaining 2 tablespoons oil into skillet. Working in batches, add beets in a single layer and cook, flipping once, until browned on both sides and tender with a little crispness (an inserted knife should be met with a bit of resistance), about 5 minutes a side. Transfer to a plate.
In a bowl, whisk together tahini, lime juice, garlic, and turmeric until smooth, adding water, 1 teaspoon at a time, until it reaches a pourable consistency. Season with salt and pepper. Serve beet steaks with broccoli and salmon, drizzled with turmeric-tahini sauce and sprinkled with scallions.