Grilled Wild Salmon with Roasted Beets and Arugula
Photo by France Ruffenach
Ingredients
- Freshly ground black pepper
- 4 cups arugula leaves
- Balsamic Reduction
- Olive oil
- 18 baby red beets
- Salt
- 1 pound wild Pacific salmon
- + 1 more ingredients
-
- 18 baby yellow beets
Scrub beets thoroughly; remove greens and save for another use. Drizzle lightly with olive oil, and place in a roasting pan. Bake, covered with foil, at 400° for 30 minutes or until tender. Rub the skins off beets with a towel, and slice.Remove any bones from the salmon. Brush with olive oil, and...
What wines go with Grilled Wild Salmon with Roasted Beets and Arugula?
Tokay-pinot Gris Wines from Alsace
White Wines from Greece
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