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Michael Symon's Pan-Seared Salmon with Beet Salad

Michael Symon
Servings: 4
1 to 30 min

The perfect dinner dish done in minutes!

  • Ingredients
  • step-by-step directions
Michael Symon's Pan-Seared Salmon with Beet Salad
  • 20 ounces Salmon (5 ounces filets with the skin on)
  • 3 tablespoons Extra-Virgin Olive Oil
  • 1 Large Beet (peeled and grated)
  • 1 tablespoon Fresh Horseradish (peeled and grated)
  • 1/4 cup Fresh Parsley (leaves torn)
  • 3 Scallions (sliced on a bias)
  • 1 tablespoon Mustard
  • 1 Lemon (juice of half)
  • Salt and Pepper to taste
  • Heat a large cast-iron pan skillet over medium-high, heat with 2 tablespoons of oil. Season salmon with salt and pepper.
  • Cook salmon skin side down for 3-4 minutes making sure skin is crispy. Flip Salmon continue to cook for 3 minutes for medium-rare or until salmon reaches desired doneness.
  • Meanwhile, in a medium bowl whisk together remaining oil, mustard and the juice of half a lemon. Toss in remaining ingredients to coat lightly and season with salt and pepper.
  • Plate salmon skin side up with beet salad. Garnish with remaining lemon juice.
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