Pan-seared Salmon, Parsnip Puree, and Beet Salad
This show-stopping entrée transforms earthy, seasonal vegetables and fresh salmon into an elevated composition using the Vitamix and classic culinary techniques.
Ingredients
- For the Beet Salad:
- 300 g (3 ) roasted red beets, peeled, large dice
- 200 g (½ ) English cucumber, large dice
- 50 g (1 medium) shallot, thin sliced
- 120 ml (½ cup) champagne vinegar
- 120 ml (½ cup) sunflower oil
- 30 ml (2 Tablespoons) honey
- (¼ teaspoon) kosher salt, optional
- (¼ teaspoon) ground black pepper
- For the Salmon:
- 340 g (4 ) skin-on salmon fillets
- (1 Tablespoon) avocado oil
- (⅛ teaspoon) kosher salt, optional
- (⅛ teaspoon) ground black pepper
- 720 ml (3 cups) Cauliflower Parsnip Purée
Directions
- Preheat oven to 400°F (205°C)
- For the Beet Salad: Place the vinegar, oil, honey, salt and pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its Variable 5. Blend for 15 seconds. Marinate the vegetables in the vinaigrette for up to 1 hour in the refrigerator.
- For the Salmon: Season both sides of each salmon filet with salt and pepper. Heat oil in a large oven proof sauté pan over medium-high heat. Carefully place salmon skin side down into the pan. Allow the salmon to sear for 3 minutes, or until the skin begins to brown and crisp. Do not flip. Turn off heat and place the entire pan into the preheated oven and bake for 5 minutes, or until salmon skin is crispy and flesh is pink on the top.
- Gently toss the beet salad and strain, reserving the vinaigrette to plate.
- To plate: With a serving spoon, take a heaping scoop of warm parsnip puree and spread onto the middle of each plate. Scoop beet salad on top of the puree. Place salmon, crispy-skin-side-up, on top. Drizzle plate with extra vinaigrette.
Chef's Notes
- Be creative with plating; we like garnishing with fresh chives and edible flowers. Use the vibrant color of the beet-infused vinaigrette to your advantage, and save it for another salad or marinade!Indulge in the exquisite flavors of seared salmon served atop a velvety parsnip puree, accompanied by a vibrant beet salad for a truly gourmet experience.
- Rich in omega-3 fatty acids, the salmon supports heart health and brain function while delivering a punch of protein. The parsnip puree is packed with fiber, potassium, and vitamins, making it a nourishing companion to the fish. Complementing this dish, the colorful beet salad is brimming with antioxidants and folate, supporting healthy blood pressure.
- Drizzled with a zesty vinaigrette, this dish not only tantalizes your taste buds but also provides a rainbow of nutrients. Enjoy a meal that celebrates both flavor and wellness, leaving you satisfied and energized!
Ingredients
- For the Beet Salad:
- 300 g (3 ) roasted red beets, peeled, large dice
- 200 g (½ ) English cucumber, large dice
- 50 g (1 medium) shallot, thin sliced
- 120 ml (½ cup) champagne vinegar
- 120 ml (½ cup) sunflower oil
- 30 ml (2 Tablespoons) honey
- (¼ teaspoon) kosher salt, optional
- (¼ teaspoon) ground black pepper
- For the Salmon:
- 340 g (4 ) skin-on salmon fillets
- (1 Tablespoon) avocado oil
- (⅛ teaspoon) kosher salt, optional
- (⅛ teaspoon) ground black pepper
- 720 ml (3 cups) Cauliflower Parsnip Purée
Directions
- Preheat oven to 400°F (205°C)
- For the Beet Salad: Place the vinegar, oil, honey, salt and pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its Variable 5. Blend for 15 seconds. Marinate the vegetables in the vinaigrette for up to 1 hour in the refrigerator.
- For the Salmon: Season both sides of each salmon filet with salt and pepper. Heat oil in a large oven proof sauté pan over medium-high heat. Carefully place salmon skin side down into the pan. Allow the salmon to sear for 3 minutes, or until the skin begins to brown and crisp. Do not flip. Turn off heat and place the entire pan into the preheated oven and bake for 5 minutes, or until salmon skin is crispy and flesh is pink on the top.
- Gently toss the beet salad and strain, reserving the vinaigrette to plate.
- To plate: With a serving spoon, take a heaping scoop of warm parsnip puree and spread onto the middle of each plate. Scoop beet salad on top of the puree. Place salmon, crispy-skin-side-up, on top. Drizzle plate with extra vinaigrette.
Chef's Notes
- Be creative with plating; we like garnishing with fresh chives and edible flowers. Use the vibrant color of the beet-infused vinaigrette to your advantage, and save it for another salad or marinade!Indulge in the exquisite flavors of seared salmon served atop a velvety parsnip puree, accompanied by a vibrant beet salad for a truly gourmet experience.
- Rich in omega-3 fatty acids, the salmon supports heart health and brain function while delivering a punch of protein. The parsnip puree is packed with fiber, potassium, and vitamins, making it a nourishing companion to the fish. Complementing this dish, the colorful beet salad is brimming with antioxidants and folate, supporting healthy blood pressure.
- Drizzled with a zesty vinaigrette, this dish not only tantalizes your taste buds but also provides a rainbow of nutrients. Enjoy a meal that celebrates both flavor and wellness, leaving you satisfied and energized!
Ingredients
- For the Beet Salad:
- 300 g (3 ) roasted red beets, peeled, large dice
- 200 g (½ ) English cucumber, large dice
- 50 g (1 medium) shallot, thin sliced
- 120 ml (½ cup) champagne vinegar
- 120 ml (½ cup) sunflower oil
- 30 ml (2 Tablespoons) honey
- (¼ teaspoon) kosher salt, optional
- (¼ teaspoon) ground black pepper
- For the Salmon:
- 340 g (4 ) skin-on salmon fillets
- (1 Tablespoon) avocado oil
- (⅛ teaspoon) kosher salt, optional
- (⅛ teaspoon) ground black pepper
- 720 ml (3 cups) Cauliflower Parsnip Purée
Directions
- Preheat oven to 400°F (205°C)
- For the Beet Salad: Place the vinegar, oil, honey, salt and pepper into the Vitamix container in the order listed and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its Variable 5. Blend for 15 seconds. Marinate the vegetables in the vinaigrette for up to 1 hour in the refrigerator.
- For the Salmon: Season both sides of each salmon filet with salt and pepper. Heat oil in a large oven proof sauté pan over medium-high heat. Carefully place salmon skin side down into the pan. Allow the salmon to sear for 3 minutes, or until the skin begins to brown and crisp. Do not flip. Turn off heat and place the entire pan into the preheated oven and bake for 5 minutes, or until salmon skin is crispy and flesh is pink on the top.
- Gently toss the beet salad and strain, reserving the vinaigrette to plate.
- To plate: With a serving spoon, take a heaping scoop of warm parsnip puree and spread onto the middle of each plate. Scoop beet salad on top of the puree. Place salmon, crispy-skin-side-up, on top. Drizzle plate with extra vinaigrette.
Chef's Notes
- Be creative with plating; we like garnishing with fresh chives and edible flowers. Use the vibrant color of the beet-infused vinaigrette to your advantage, and save it for another salad or marinade!Indulge in the exquisite flavors of seared salmon served atop a velvety parsnip puree, accompanied by a vibrant beet salad for a truly gourmet experience.
- Rich in omega-3 fatty acids, the salmon supports heart health and brain function while delivering a punch of protein. The parsnip puree is packed with fiber, potassium, and vitamins, making it a nourishing companion to the fish. Complementing this dish, the colorful beet salad is brimming with antioxidants and folate, supporting healthy blood pressure.
- Drizzled with a zesty vinaigrette, this dish not only tantalizes your taste buds but also provides a rainbow of nutrients. Enjoy a meal that celebrates both flavor and wellness, leaving you satisfied and energized!