Salmon with Arugula Cream and Soy-Braised Beets Recipe

Name: Salmon with Arugula Cream and Soy-Braised Beets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 baby or 12 small golden or red beets or a combination of golden and red; 1/3 cup balsamic vinegar; 1/3 cup soy sauce; 1/2 cup chicken stock; 1/3 cup plus 3 tablespoons extra-virgin olive oil; 1/4 cup dry white wine; 3/4 cup heavy cream; 1 1/2 cups finely chopped arugula leaves (from a medium bunch); Salt and freshly ground pepper; Four 6-ounce salmon fillets, with skin

Servings: persons

24 baby or 12 small golden or red beets or a combination of golden and red
1/3 cup balsamic vinegar
1/3 cup soy sauce
1/2 cup chicken stock
1/3 cup plus 3 tablespoons extra-virgin olive oil
1/4 cup dry white wine
3/4 cup heavy cream
1 1/2 cups finely chopped arugula leaves (from a medium bunch)
Salt and freshly ground pepper
Four 6-ounce salmon fillets, with skin

1
Preheat the oven to 400.
2
In a medium enameled cast-iron casserole, combine the beets, vinegar, soy sauce, stock and 1/3 cup of the oil.
3
Bring to a simmer.
4
Cover and braise in the oven for about 1 hour, or until the beets are tender.
5
Remove from the oven and let cool slightly.
6
Peel the beets, cut them in wedges and return them to the braising liquid; keep warm.
7
Leave the oven on.
8
In a small saucepan, bring the wine to a boil.
9
Add the cream and return to a boil.
10
Reduce the heat to moderate and cook until reduced by half.
11
Remove from the heat and stir in the arugula.
12
Season with salt and pepper and keep warm.
13
Heat the remaining 3 tablespoons of oil in a large ovenproof skillet.
14
Season the salmon with salt and pepper and sear, skin side down, over high heat until the skin is crisp, about 1 minute.
15
Turn carefully and sear 1 minute.
16
Transfer to the oven and roast the salmon for about 3 minutes, or until medium rare and still bright pink in the center.
17
Transfer to plates and spoon the arugula cream on top.
18
Serve the beets alongside, drizzled with a little of their cooking liquid.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 baby or 12 small golden or red beets or a combination of golden and red, 1/3 cup balsamic vinegar, 1/3 cup soy sauce, 1/2 cup chicken stock, and more.

Yes, Salmon with Arugula Cream and Soy-Braised Beets falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon with Arugula Cream and Soy-Braised Beets

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