Grilled Wild Salmon with a Roasted Beet and Arugula Salad - Merry Edwards

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