Recipes, Recipes - Pinot Gris

Roasted Salmon & Beet Salad with Spinach & Orange Vinaigrette

I made this the other night, just for Rob and me. It was outstanding with our Pinot Gris and now I can’t wait to serve it to friends.

Serves 4

1 pound beets, peeled and cut into small wedges
2 teaspoons extra virgin olive oil
Coarse salt and fresh black pepper
1 pound salmon fillets, skin on
1 tablespoon grated orange zest
1/2 cup orange juice
1/4 cup rice vinegar
1 teaspoon Asian sesame oil
1/4 tsp cayenne pepper
5 ounces baby spinach (about half of a 10 ounce bag)

Preheat oven to 400 degrees. Place beets and olive oil in a small plastic bag and shake until well coated. Pour onto cookie sheet, season with salt and pepper, and roast for 20 minutes. Turn and roast for 15 to 20 minutes more, or until golden and cooked through. Remove and set aside.

When you turn the beets, place the salmon in a non-stick pan with an ovenproof handle and season with salt and pepper. Bake for 15 to 18 minutes, or until firm to the touch.

In a large salad bowl, whisk together orange zest, juice vinegar, sesame oil and cayenne pepper. Taste and adjust seasonings with salt. Add spinach and beets and toss until well coated. Divide salad among four serving plates. Remove skin and divide salmon into four portions. Top each salad with salmon and serve immediately.

Recipe by Kathleen Daelemans