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Peppered Salmon with Roasted Root Vegetables

We recently discovered a new British cookery periodical entitled Good & Fresh. Upon first glance, it seemed quite promising; after making this recipe, we can’t wait to really give it a go. The salmon was so, well . . good and fresh! Beets and carrots are roasted and nestled beneath pan-seared, peppered salmon fillets; then we like the idea of tucking a bright bed of arugula alongside for a complete meal. Fabulous!

Peppered Salmon with Roasted Root Vegetables

4 salmon fillets
4 carrots, peeled and coarsely diced
2 beets, peeled and coarsely diced
3 tbs. olive oil
1 tsp. sea salt
1 tsp. coarsely ground black or blended pepper
1/4 cup frozen orange juice concentrate, thawed
2 tbs. water
2 green onions, thinly sliced diagonally
arugula, to serve

Rinse the salmon and pat dry with paper towel. Measure thickness and set aside.

Heat the oven to 425°F. In a small roasting pan, combine the carrots, beets, half the oil, and half the salt. Roast for 20-25 minutes, or until tender, stirring them halfway through.

Sprinkle the salmon with the remaining salt and the pepper. In a 12″ skillet, heat the remaining oil over a medium-high heat. Add the salmon and cook for 4-6 minutes per 1/2″ thickness, or until it flakes easily when tested with a fork. Transfer to a platter with the vegetables. Add the juice concentrate and water to the pan. Simmer for 1-2 minutes, until thickened. Spoon over the salmon and serve on a bed of arugula scattered with green onions.

One Comment Post a comment
  1. Jinny #

    Great meal. Love the carrot beet combination with the salmon and arugula!

    February 9, 2015

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