Caraway Salmon with Rye Berry-and-Beet Salad

5901 Ratings
  • 5 5901
  • 4 0
  • 3 0
  • 2 0
  • 1 0

Rye berries have a wonderfully aromatic, tangy flavor that goes well with the caraway in this Scandinavian-style dish from chef Marco Canora. Plus, they are a terrific source of fiber. Slideshow:  More Salmon Recipes 

By Marco Canora
February 2015

Gallery

Credit: © Con Poulos

Recipe Summary test

active:
40 mins
total:
1 hr 40 mins
Yield:
4
Advertisement

Ingredients

Sauce
Salad
Salmon

Directions

Make the sauce

  • Combine all of the ingredients and mix well.

    Advertisement
Make the salad

  • Preheat the oven to 300°. 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. Arrange the beets in a single layer and roast for about 1 hour, flipping the slices halfway through, until the beets are tender. Chop the beets and transfer to a large bowl.

  • Meanwhile, bring a medium saucepan of salted water to a boil. Add the rye berries and cook over moderate heat, stirring occasionally, until al dente, about 1 hour.

  • Drain the rye berries and add them to the bowl with the beets. Add the vinegar, horseradish and the remaining 3 tablespoons of olive oil, season with salt and pepper and toss to coat evenly. Keep warm.

  • In a small saucepan of boiling water, blanch the beet greens for 2 minutes. Drain and cool under cold water; pat dry. Chop the greens and toss with the beets and rye berries.

Cook the salmon

  • In a large cast-iron or nonstick skillet, heat the olive oil. Season the salmon fillets with salt and cook skin side down over moderately high heat until golden and crisp, about 4 minutes. Flip the fish and cook for 2 minutes. 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.

  • Mound the rye berry salad on plates and spoon the dill sauce alongside. Top with the salmon, skin side up. Serve, passing the remaining dill sauce at the table.

Make Ahead

The dill sauce and cooked rye berries can be refrigerated separately overnight.

Suggested Pairing

Boldly fruity Sauvignon Blanc from California is superb with meatier fish like salmon.

Advertisement
© Copyright 2021 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 11/29/2021