Salmon with Pickled Beet Salad, Mandarins and Spring Peas

Name: Salmon with Pickled Beet and Mandarin Orange Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: Salmon, 4 oz portions; Salt &amp; Pepper to Taste; 1 Tbsp Butter; 2 Tbsp Olive Oil; 1 Tbsp - Lusty Monk Whole Grain Mustard; 1 Tbsp - Cherry Plum Preserves; 3 Tbsp - Brine from Pickled Beets; 2 oz Extra Virgin Olive Oil; Salt &amp; Pepper to Taste; ½ Cup - Spiced Sweet Pickled Beets; 5 Mandarin Oranges, peeled and sliced; ½ cup Fresh or Frozen Peas (Lightly Steamed and Cooled); 2 cups Mixed Greens; 1 Tbsp Pistachios, Pumpkin or Sunflower Seeds; 2 oz Goat Cheese, crumbled

If you are looking for a nutritious yet delicious meal, you’ve come to the right place. Brighten up your mood with this tangy and sweet salad that makes the perfect pairing for pan seared salmon. This healthy beet and mandarin orange salad with fresh peas is simple but flavorful, thanks to an array of simple, fresh ingredients. Not only is this salad dish full of antioxidants, essential vitamins and minerals, and wholesome protein, it will be on your table in under twenty minutes. Check out below for an easy preparation and cooking tips. Bon Appetit!

This recipe features our Spiced Sweet Pickled Beets, these are pickled in a slightly sweet brine flavored with a touch of clove, allspice and pepper flake that adds a bit of zing to their earthy flavor. This brine is the perfect balance for an easy vinaigrette. We combine a bit of brine with a tablespoon of Lusty Monk Whole Grain Mustard and a spoonful of Cherry Plum Preserves which helps give the vinaigrette body and aids in emulsification with olive oil. The result is a tasty sweet and sour dressing that goes perfectly with the salad components.

This is the perfect salad at the end of winter to brighten up your day. It's the best season for citrus fruit and the mini mandarin oranges that hit the markets this time of year are a staple in our house.

We like to slice them into "supremes" by removing the peel and separating pith and skin. This turns them into bright juicy little gems that pop with flavor and add a juicy contrast to the crunchy beets and peas.

When the Salmon is cooked, toss together your salad ingredients and plate up your meal! Crumble a bit of goat cheese over plated salad and sprinkle with your favorite nuts, pumpkin or sunflower seeds for a bit of crunch. Finish salmon by drizzling with a bit of vinaigrette. Enjoy!

Salmon with Pickled Beet and Mandarin Orange Salad

Rated 5.0 stars by 1 users

Author:

Jessica DeMarco

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

A little healthy inspiration - this quick fix meal makes an excellent lunch or light dinner. Simply sauté fresh cuts of Salmon, peel and slice some oranges, whisk up a vinaigrette, and toss together your salad ingredients!

Ingredients

Pan Seared Salmon

Salmon, 4 oz portions
Salt & Pepper to Taste
1 Tbsp Butter
2 Tbsp Olive Oil

Pickled Beet and Cherry Vinaigrette

1 Tbsp - Lusty Monk Whole Grain Mustard
1 Tbsp - Cherry Plum Preserves
3 Tbsp - Brine from Pickled Beets
2 oz Extra Virgin Olive Oil
Salt & Pepper to Taste

Salad Components

½ Cup - Spiced Sweet Pickled Beets
5 Mandarin Oranges, peeled and sliced
½ cup Fresh or Frozen Peas (Lightly Steamed and Cooled)
2 cups Mixed Greens
1 Tbsp Pistachios, Pumpkin or Sunflower Seeds
2 oz Goat Cheese, crumbled

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Directions

Make Vinaigrette:

Combine Beet Brine, Mustard, and Cherry Plum Preserves in bowl and whisk to combine.
Slowly drizzle in olive oil and whisk to combine and emulsify.
Season with Salt and Pepper to taste, and set aside.

Prep Salad Components:

Steam fresh peas, or thaw frozen peas. I found it easiest to put them in a bowl with a couple tablespoons of water, cover with plastic wrap, then microwave at 20 second intervals until bright green. You can also do this on the stovetop—just don’t overcook! Drain excess water and let cool.
Drain ½ cup Pickled Beets and chop or julienne into bite size pieces.
Using a knife, peel and cut the mandarin oranges. First, cut off the top and bottom of each orange, then slice downward at a curve to remove peel. Last, insert your knife along segment lines to remove "“supremes” from pith, slice inward then scrape your knife along next segments skin to pop out each supreme.
Set aside Salad components until Salmon is cooked.

Sear and Cook Salmon:

Season Salmon with salt and pepper
Heat butter and olive oil in cast iron skillet over medium-high heat.
When butter is melted and bubbling, add salmon, it should sizzle when placed in the pan. Don’t overcrowd the pan with too many pieces and resist the temptation to move it around—you want to leave it in place to get a good sear.
Depending on size of cuts and heat level your salmon will brown on the bottom in a couple minutes, gently lift the edge to check prior to flipping. When golden, flip and reduce heat to medium low, allow to cook to desired level.

Assemble Salad:

Combine mixed greens, peas, beets, and oranges. Toss gently with vinaigrette and plate salad. Top with goat cheese and seeds or nuts of choice. Serve with freshly cooked Salmon and drizzle with remaining vinaigrette. Enjoy!