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Friday, January 28, 2011

Roasted Salmon, Beets and Potatoes with Horseradish Cream


Beets, beets and more beets winters finest vegetable...  Best of all kids love the bright colored pee...the day after.  What a way to sell a vegetable to kids.
Great dish liked by all after a few grunts of despair, "fish, fish...we hate fish!"

Roasted Salmon, Beets and Potatoes with Horseradish Cream
from Food and Wine Magazine
Quick from Scratch One Dish Meals Cookbook
adapted

1 1/2 pounds organic beets peeled and diced into cubes
4T safflower oil
1t sea salt
1/2 dried dill
freshly ground pepper
2 1/2 pounds organic baking potatoes diced into cubes
1 1/2 pound skinless salmon fillets (not farmed raised)
1/2 cup heavy cream
2 - 4T bottled horseradish

~ heat oven 450 degrees (I used toaster oven)
~ on large baking sheet toss the beets with 1T oil, 1/4t salt, 1/4t dill and 1/8t pepper
~ cook in upper third of oven stirring once for 20 minutes, stirring once
~ remove pan from oven and push beets to one side and add potatoes
~ toss the potatoes with 1T oil, 1/4t salt and 1/8t pepper
~ return pan to oven and cook 15 to 20 minutes, stirring once (keep separated)
~ heat cast iron skillet medium heat and add 2T oil
~ sprinkle fish with 1/4t salt and  1/8t pepper
~ place in skillet 4 minutes and flip cook another 3 to 4 minutes
~ mix cream and horseradish
~ serve

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