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Seared Wild Salmon Salad with Beet, Blood Orange, and Spinach
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Pamela Salzman is a cooking instructor in the Los Angeles area who focuses on whole, seasonal, and locally-grown organic foods ... and earned certification as a holistic health counselor from the Institute for Integrative Nutrition.
 
Her website focuses on recipes taught in her classes, as well as nutrition education. As she says, “The motivation behind my cooking classes and this site is to encourage and inspire people to get back in the kitchen and cook real food.”
 
Pamela’s growing popularity among Hollywood celebrities led to a glowing profile in Elle magazine.
 
Seared Wild Salmon Salad with Beet, Blood Orange, and Spinach
Note: Blood oranges are little more tart than regular oranges, so if you are not using blood orange juice in the dressing, you can balance the acidity with a little extra lemon juice or some rice vinegar.
Do-ahead suggestions: You can prepare your beets, oranges, greens and dressing up to 2 days before.
Serves 6
 
1 bunch medium beets
5 medium blood oranges (or regular oranges)
2 Tablespoons finely diced shallot
1-1/2 Tablespoons fresh lemon juice
2 teaspoons raw honey
Sea salt
Freshly ground pepper
8 ounces baby spinach leaves or arugula, washed and dried
6 filets wild Alaskan salmon (6 oz each or 4 oz each)
Zest of one blood orange (optional)
Sea salt and freshly ground black pepper to season the fish
  1. Preheat the oven to 400 degrees.
  2. Cut the greens off the beets, leaving about ½ inch of the stems still attached. Save the greens for another time. Wash the beets well and place them in a roasting pan with a 1/2-inch layer of water on the bottom. Cover tightly with foil (if the foil touches the beets, cover first with parchment, then with foil.) Roast about 50 minutes (or longer for larger beets). When the beets are done, carefully remove the foil. Allow them to cool, and then peel them by slipping off the skins with your fingers. Cut them into ½-inch wedges.
  3. Slice the stem and bottom ends from the blood oranges. Stand the oranges on one end and, following the contour of the fruit with a very sharp knife, remove the peel and white pith. Work from top to bottom, rotating the fruit as you go. Then hold each orange over a bowl and carefully slice between the membranes and the fruit to release the segments in between. Squeeze any juice left in the remaining membrane into a measuring cup. Add any juice from the bowl of blood orange segments to the measuring cup. (Or if you’re pressed for time, just slice the oranges into rounds.)
  4. Combine the diced shallot, vinegar, lemon juice, ¼ cup blood orange juice (if you didn’t reserve enough, you can add regular freshly squeezed orange juice), honey and ¾ teaspoon salt in a small bowl. Whisk in the olive oil slowly. Add black pepper and additional sea salt to taste.
  5. Remove the salmon from the refrigerator 30 minutes before cooking to bring it to room temperature. Season the salmon with the zest, sea salt, and ground pepper.
  6. Heat a large sauté pan over medium heat for about 1 minute. Add the oil to the pan and allow to heat up for 1 minute, until very warm, but not smoking. Lay the fish in the pan, seasoned side down, and cook 3 to 4 minutes, until it is lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few minutes more, until it is almost cooked through. Do your best not to overcook the salmon. When it is done, the fish will begin to flake and separate a little, and the center will be slightly rare. The salmon will continue to cook a bit more while it sits.
  7. Place the spinach in a bowl and toss lightly with some dressing. Transfer to a serving platter. Place the salmon on top of the spinach.
  8. Place the beets and blood oranges in the bowl and toss lightly with some dressing. Arrange the beets and blood oranges around the perimeter of the platter. Drizzle the salmon with additional dressing, if desired.
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