Best Slow Roasted Salmon Salad With Barley And Golden Beets Recipes

BEET-AND-DILL-ROASTED WILD SALMON

Beet-and-Dill-Roasted Wild Salmon image

Now that's a spectacular side of salmon! The fish gets its jewel-like color and deep flavor from a marinade of grated beets, fresh dill, horseradish, and lemon zest. It's roasted in the same dish as the crispy potatoes nestled underneath.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 8

Ingredients

1 small red beet, peeled and coarsely grated (1/2 cup)
1 cup dill fronds, chopped, plus more for serving
1/4 cup freshly grated horseradish (from a 2-inch piece), or 2 tablespoons prepared horseradish
Grated zest of 1 lemon, plus lemon half for serving
1/4 cup extra-virgin olive oil, plus more for drizzling
1 side wild salmon (1 3/4 to 2 pounds; about 1 inch thick at thickest part), skin removed
Kosher salt and freshly ground pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch slices

Steps:

Combine beet, dill, horseradish, zest, and 2 tablespoons oil in a bowl. Line a rimmed baking sheet with parchment. Season both sides of salmon generously with salt and pepper; transfer to sheet. Spread beet mixture on top. Let stand 30 minutes.
Meanwhile, preheat oven to 425 degrees. Toss potatoes with remaining 2 tablespoons oil; season generously with salt and pepper. Shingle potatoes in a 9-by-13-inch baking dish, in a single layer. Bake until tender, about 35 minutes; remove from oven.
Remove beet mixture from top of salmon with a spoon; spread over center of potatoes. Top beet mixture with fish (you may need to tuck part of tail end under fish to fit in pan), drizzle with oil, and bake until salmon is medium-rare, 10 to 12 minutes. Squeeze with lemon, garnish with dill fronds, and serve.

SLOW-ROASTED SALMON SALAD WITH BARLEY AND GOLDEN BEETS

Slow-Roasted Salmon Salad with Barley and Golden Beets image

While the salmon slow-roasts in the oven for 20 minutes, you'll slice the beets super-thin on a mandolin and stir-fry them with scallions until they turn into caramelized bites. Toss them with barley, nestle the salmon on top, and serve family-style.

Provided by Lauryn Tyrell

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 1h5m

Number Of Ingredients 8

Ingredients

1 1/4 pounds skinless salmon fillet (about 1 inch thick)
Kosher salt and freshly ground pepper
1 small lemon, very thinly sliced into rounds (1/2 cup), plus 2 tablespoons fresh juice
1/2 cup extra-virgin olive oil, plus more for drizzling
2 medium golden beets (12 ounces), trimmed and scrubbed
6 scallions, white and light-green parts separated and thinly sliced (a packed 1/2 cup), dark-green tops sliced
3 cups cooked barley, farro, or brown rice, room temperature
1 cup fresh parsley leaves

Steps:

Preheat oven to 325°F with a rack 6 inches from heating element and another in center. Season fish with salt and pepper; place in a broiler-proof skillet or baking dish, skinned-side down. Season lemon slices and scatter over top; drizzle 6 tablespoons oil over everything.
Roast on center rack until fish is almost cooked through but still translucent-pink in center, 18 to 20 minutes. Spoon some of oil from skillet over fish. Switch oven to broil; transfer to top rack and broil until lemons are lightly charred in spots and fish is just cooked through, 3 to 5 minutes more. Let cool slightly.
Meanwhile, using a mandoline or a sharp knife, slice beets into very thin rounds, about 1/8 inch thick (you should have about 2 cups). Season with salt and drizzle with oil. Let stand, stirring occasionally, until softened slightly, 10 minutes; drain.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add beets and cook, stirring occasionally, 5 minutes. Add scallion whites and light greens; continue cooking until softened and lightly caramelized, about 5 minutes more. Remove from heat; season to taste and stir in lemon juice.
Toss beet mixture in a large bowl with barley and half of broiled lemon slices. Fold in 3/4 cup parsley and scallion dark-greens; season to taste. Mound on a platter and top with fish and remaining lemon slices; sprinkle with remaining 1/4 cup parsley and drizzle with a bit of oil from roasting skillet. Serve.

SLOW-ROASTED SALMON

Slow-Roasted Salmon image

We cooked with wild salmon. Alaskan sockeye has a rich flavor; king is pricier and fattier. If you like, try Tasmanian ocean trout as an alternative. Make tabbouleh salad, and toast pita bread to serve with the salmon.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Number Of Ingredients 5

Ingredients

1 plum tomato, finely chopped
1/2 seedless orange, with rind, finely chopped
1 tablespoon Sambal Oelek chile paste
6 (6-ounce) wild salmon fillets
Coarse salt

Steps:

Preheat oven to 250 degrees.
Mix together tomato, orange, and chile paste. Cut a 1-inch slit down the center of the flesh side of each salmon fillet. Season with salt, and spoon tomato mixture into slits.
Place in a large baking dish, mixture side up. Roast in oven for 25 minutes, until opaque on outside with a pinkish center.

Nutrition Facts : Calories 156 g, Protein 26 g, SaturatedFat 1 g

ZESTY SALMON WITH ROASTED BEETS & SPINACH

Zesty salmon with roasted beets & spinach image

This fresh and filling salmon supper is packed full of heart healthy ingredients, is rich in calcium, iron and vitamin C and makes up 4 of your 5 a day

Provided by Sara Buenfeld

Categories Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 10

Ingredients

4 small fresh beetroots , about 200g
1 ½ tbsp rapeseed oil
1 tsp coriander seeds , lightly crushed
2 skinless salmon or trout fillets
2 ½ small oranges , zest of 1 and juice of half
3 tbsp pumpkin seeds
1 garlic clove
1 red onion , finely chopped
4 handfuls baby spinach leaves
1 avocado , thickly sliced

Steps:

Heat oven to 180C, 160C fan, gas 4. Trim the stems of the beetroot and reserve any tender leaves that are suitable for eating in the salad. Cut the beetroots into quarters then toss with 1/2 tbsp oil, the coriander seeds, and some seasoning then pile into the centre of a large sheet of foil and wrap up like a parcel. Bake for 45 mins or until the beetroots are tender then top with the salmon, scatter over half the orange zest and return to the oven for 15 mins. If you want to toast the pumpkin seeds, put them in the oven for 10 mins.
Meanwhile cut the peel and pith from 2 oranges then cut out the segments with a sharp knife working over a bowl to catch the juices. Finely grate the garlic and leave for 10 mins to allow the enzymes to activate. Stir the garlic into the orange juice and remaining oil with seasoning to make a dressing.
Remove the parcel from the oven and carefully lift off the fish. Tip the beetroot into a bowl with the red onion, remaining orange zest, pumpkin seeds and spinach leaves and toss well. Gently toss through the orange segments and avocado with any beet leaves then pile onto plates and top with the warm salmon. Drizzle over the dressing and serve while still warm.

Nutrition Facts : Calories 543 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium

SEARED BEETS WITH TURMERIC-TAHINI BROCCOLI AND SALMON

Seared Beets with Turmeric-Tahini Broccoli and Salmon image

In this super nutritious, anti-inflammatory meal, the vegetables enjoy just as much of the spotlight as the salmon. Whatever you do, don't skip the pepper: the piperine found in freshly ground pepper increases the bioabsorption of the turmeric by 2,000 percent!

Provided by Martha Stewart

Categories Salmon Recipes

Time 45m

Number Of Ingredients 10

Ingredients

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.