The Recipes

Poached Salmon with Roasted Beets

I know I've told you how much I love beets.  And now that it's spring, even the regular market had baby yellow beets today.  Have at it!

Poached Salmon with Roasted Beets


- 1 salmon fillet
- 4 baby golden beets, peeled and quartered
- 1 carrot, peeled and cut into 1/2-in. pieces
- 1/4 red onion, cut into 1/2-in. pieces
- 1 garlic clove, peeled and lightly smashed
- 2 T. of fresh tarragon
- 1 lemon, juiced and zested
- 1/2 shallot
- 1 T. dijon mustard
- 1 c. of white wine
- 3 T. olive oil
- salt
- pepper
- more olive oil

Preheat the oven to 375 degrees.

Place the beets, red onion, and carrots in the middle of a large piece of aluminum foil (I'm avoiding doing an extra dish here).  Drizzle them liberally with olive oil and season with salt and pepper.  Seal the veggies in the aluminum foil and put the packet in the oven for 45 minutes.

When you have twenty minutes left for the veggies, fill a small pot with 2 c. of water and 1 c. of white wine.  Bring it to a boil, adding in salt, freshly cracked pepper, the garlic clove, a handful of tarragon sprigs, half of the scallion (sliced), the zest of the lemon, and 1/2 of the lemon juice, dropping in the half of the lemon.  Once it is boiling, reduce to a simmer and gently slide the salmon fillet into the water.  Cover and simmer for 6-7 minutes.

While the salmon is poaching, mince the other half of the shallot.  Whisk together the mustard and lemon juice and mix in the shallot.  Once combined, whisk in the 3 T. of olive oil and season with salt and pepper.  Mince the remaining tarragon and fold it into the sauce.

Plate the vegetables and lay the salmon over the top.  Spoon the sauce over the salmon.  Now go pour yourself a glass of wine.  Good job!