When I found myself frantic and unsure of what to make for an impromptu dinner party for four, I decided to go to the market to see what looked bright and fresh. In my basket lay beautiful golden and red beets, dandelion greens, and a big vibrant pink piece of wild sockeye salmon filet.
Inspired by my basket of beauties, I embarked on an Arctic Char recipe which can be found on epicurious.com from Bon Appetit by Chef Michael Cimarusti.
I substituted wild caught sockeye salmon for the Arctic Char and large beets for baby beets and what resulted was a delicious, refreshing, sophisticated and not too complicated dinner for four.
For horseradish cream:
- 3 cups 1/2-inch cubes peeled fresh horseradish root (from 1 pound unpeeled)
- 1 1/2 cups heavy whipping cream
Grate horseradish in food processor fitted with coarse-shredder disk. Transfer horseradish to medium saucepan. Add cream. Cover and simmer 10 minutes. Remove from heat. Let stand, covered, 30 minutes to infuse. Strain cream into small saucepan, pressing firmly on solids. (Can be made 2 days ahead. Cover and chill.)
- 4 red beets
- 4 golden beets
- 1 cup apple cider vinegar
- 4 tablespoons sugar
Peel red and golden beets. Cook red and golden beets in separate medium pots of boiling salted water until tender, about 18 minutes. Drain and cool. (Can be made 2 days ahead. Cover and chill.)
Slice red beets into ½ wide slices and place in medium skillet. Slice golden beets into ½ inch wide slices and place in another medium skillet. Mix 1/2 cup vinegar and 2 tablespoons sugar into each skillet. Cook beets in each skillet over medium-high heat until liquid thickens to syrup and begins to coat beets, stirring often, about 4 minutes. Season beets with salt and pepper. Remove from heat.
For fish and greens:
- 4 6-ounce salmon fillets (with skin)
- 3 tbsp. vegetable oil
- 1 large bunch dandelion greens, stems trimmed
Preheat oven to 350°F. Sprinkle fish with salt and pepper. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Add fish, skin side down. Sear until skin is brown and crisp, about 3 minutes. Place skillet with fish in oven. Roast fish until barely opaque in center, about 3 minutes.
Meanwhile, warm horseradish cream over medium heat.
Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add greens and sauté until just wilted, about 1 minute. Season with salt and pepper.
Divide greens among 4 plates. Top greens with fish, skin side up. Surround fish with beets. Spoon warm horseradish cream over and drizzle with beet juices.