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Michael Symon's Pan-Seared Salmon with Beet Salad

Salmon Beet Salad Michael Symon
The perfect dinner dish done in minutes!
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
This simple recipes makes a great family meal. See for yourself.
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ingredients
  • 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 
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Extra-Virgin Olive Oil
    20 ounces Salmon (5 ounces filets with the skin on)
    salt and pepper
    Heat a large cast-iron pan skillet over medium-high, heat with 2 tablespoons of oil. Season salmon with salt and pepper.
  • 2
       
    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.
  • 3
    1 tablespoon 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 
    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.
  • 4
    Plate salmon skin side up with beet salad. Garnish with remaining lemon juice.
 
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