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1
Make the sauce Combine all of the ingredients and mix well.
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2
Make the salad Preheat the oven to 300.
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3
On a rimmed baking sheet lined with aluminum foil, toss the sliced beets with 2 tablespoons of the olive oil; season with salt and pepper.
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4
Arrange the beets in a single layer and roast for about 1 hour, flipping the slices halfway through, until the beets are tender.
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5
Chop the beets and transfer to a large bowl.
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6
Make the salad Meanwhile, bring a medium saucepan of salted water to a boil.
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7
Add the rye berries and cook over moderate heat, stirring occasionally, until al dente, about 1 hour.
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8
Make the salad Drain the rye berries and add them to the bowl with the beets.
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9
Add the vinegar, horseradish and the remaining 3 tablespoons of olive oil, season with salt and pepper and toss to coat evenly.
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10
Keep warm.
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11
Make the salad In a small saucepan of boiling water, blanch the beet greens for 2 minutes.
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12
Drain and cool under cold water; pat dry.
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13
Chop the greens and toss with the beets and rye berries.
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14
Cook the salmon In a large cast-iron or nonstick skillet, heat the olive oil.
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15
Season the salmon fillets with salt and cook skin side down over moderately high heat until golden and crisp, about 4 minutes.
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16
Flip the fish and cook for 2 minutes.
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17
Add the butter and caraway seeds to the skillet and cook, basting with the caraway butter, until the salmon is just cooked through, about 1 minute longer.
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18
Cook the salmon Mound the rye berry salad on plates and spoon the dill sauce alongside.
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19
Top with the salmon, skin side up.
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20
Serve, passing the remaining dill sauce at the table.
