At Café Out Back in South Brooksville, Maine, Eric Czerwinski makes this superb dish with Four Season Farm's arugula and beets. He likes to add foraged black trumpet mushrooms to the cream sauce.
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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
How to Make It
Preheat the oven to 400°. In a medium enameled cast-iron casserole, combine the beets, vinegar, soy sauce, stock and 1/3 cup of the oil. Bring to a simmer. Cover and braise in the oven for about 1 hour, or until the beets are tender. Remove from the oven and let cool slightly. Peel the beets, cut them in wedges and return them to the braising liquid; keep warm. Leave the oven on.
In a small saucepan, bring the wine to a boil. Add the cream and return to a boil. Reduce the heat to moderate and cook until reduced by half. Remove from the heat and stir in the arugula. Season with salt and pepper and keep warm.
Heat the remaining 3 tablespoons of oil in a large ovenproof skillet. Season the salmon with salt and pepper and sear, skin side down, over high heat until the skin is crisp, about 1 minute. Turn carefully and sear 1 minute. Transfer to the oven and roast the salmon for about 3 minutes, or until medium rare and still bright pink in the center. Transfer to plates and spoon the arugula cream on top. Serve the beets alongside, drizzled with a little of their cooking liquid.
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