Grilled Wild Salmon with a Roasted Beet and Arugula Salad
Wine Country Chef John Ash created this salmon dish with beautiful baby beets and it pairs perfectly with our Pinot Noirs.
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Cooking tools:
- Grill
- Oven
- Roasting pan
- Aluminum foil
- Pastry brush
- Kitchen towel
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Whisk
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 6 six-ounce salmon fillets or steaks (preferably wild caught)
- Olive oil
- Salt
- freshly ground pepper
- 3 cups or so tender young arugula leaves, washed
- 12 each baby red and golden beets
- 1 large clove garlic, chopped
- 2 teaspoons chopped fresh rosemary leaves
- 2 tablespoons chopped dried mushrooms such as porcini or shiitake
- 2 1/2 cups rich chicken or fish stock
- 1/4 cup or so good quality balsamic vinegar
- 1 tablespoon softened butter
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