Salmon is my go to for entertaining, whether it’s a dinner party or a girlfriend lunch and the key is knowing how to prepare salmon that’s perfect every time.

Salmon cannot be overcooked or it loses it’s buttery sweetness; yet, the skin needs to be crispy. You’ll know you’ve overcooked it if you see the white protein bleeding over. It’s better to undercook it a little because it will continue cooking for a few moments and its easier to put it back in the pan, if need be.

There are so Many Ways to Prepare Salmon.

I’ve grilled salmon it very simply.

I’ve pan fried salmon in a sweet and spicy peach sauce.

I’ve roasted salmon in the oven.

There are many nights I’ll make salmon very simply, with just olive oil, salt, pepper. But then sometimes I dress it up with sweet potato strings and crispy kale or a bed of tarragon scented pea mash.

This time, I’ve pan fried the salmon, and then put it back in the oven, because I wanted the crispiest skin possible without overcooking.

I generally start my pan frying in a hot pan skin side up, which may seem counter intuitive, but it only takes a few minutes to brown the top.

Once it’s done, it slides easily in the pan, and can be turned over, about 4-5 minutes.  At this point, you can continue on top of the stove until the skin seizes up and the salmon is removed easily, or you can stick it in the oven at 400 Degrees F. on the bottom rack for about five minutes. I’ve made this dozens of times and it always comes out perfect.

The golden beets will have to be done in advance, wrapped in foil for about 30 minutes. Once cooked, you can toss them into the pan right along side the salmon, and pour the rest of the marinade.

I used the a similar marinade which I used in this recipe but am pan roasting and using twice as many beets, making them the star of the dish this time.

Pairing golden beets with salmon is not just tasty but beautiful.

So tell me, do you cook with golden beets and how do you best like your salmon.

Please connect with me on instagram. I’d love to see you there.

More Salmon Recipes from Spinach Tiger

More Beet Recipes from Spinach Tiger

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How to Prepare Salmon Crispy and Delicous

Delicious dinner of crispy salmon with sweet orange ginger beets.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 1/2 pounds wild salmon cut into 4 fillets
• 4-6 golden beets peeled cut into eights
• 2 tablespoons orange juice
• ⅓ cup low sodium Tamari Sauce gluten free soy sauce
• 4 tablespoons olive oil
• 2 shallots chopped
• 2 teaspoon fresh ginger chopped finely
• zest of half orange
• 1 large garlic cloves minced
• salt
• pepper
• sliced oranges for garnish

Instructions

• Mix together, soy sauce, olive oil, zest, orange juice, garlic
• Mix olive oil shallots, ginger, orange juice, zest and garlic in a bowl.
• Toss beets with just enough of this mixture to moisten. Wrap in foil.
• Roast beets for 30 minutes at 400.
• Take salmon out, season with salt, a tablespoon of marinade, have it rest to room temperature while beets are cooking.
• Place some oil in pan and turn to medium high heat.
• Place salmon in pan skin side up until well browned. Turn over and cook until skin is crispy. This takes about 4-5 minutes.
• Pour remaining marinade while continuing to cook.
• At this point, as you turn the salmon over, as on option, you can put salmon in oven at 400 degrees F. on lower rack for about five minutes.
• Add sliced oranges for garnish.
• Serve with golden beets.

The post How to Prepare Salmon, with Crispy Skin appeared first on Spinach Tiger.

I love to throw parties. I like to do all the food, planning everything down to the last detail. Back in the day, I wouldn’t even allow anyone to bring anything to my parties (in honesty, for fear of having to put out something awful on my table.). I admit this to you. It’s possibly not the prettiest side of my personality. And to be even more honest with you, I haven’t quite gotten a victory on this.

When I moved to Nashville,  it took me some time to realized that when I was invited to a party, I was expected to bring a dish. After a few parties of too many people bringing chips and salsa, I would show up with 3 to 5 dishes because food is in my blood and you can’t have a party without good food. But, I often found the carting of food awkward and it might be the reason so many parties end up with a lot of desserts which are easy to transport.

Earlier this month, Lorraine from Not Quite Nigella presented her delicious Tuna Spread   in a mason jar. I thought it was a brilliant presented in a mason jar. I liked it so much  I took it to a party only slightly changing it by spicing it up with sriracha).

I think taking pretty jars with spreads, dips and spreads to a party is not only a fun way to present, but practical to transport. Taking food to parties can be awkward and cumbersome, because you don’t want to serve your food in plastic tupperware, yet you can’t cart serving dishes either. This is why food in a jar is such a great idea.

I discovered the perfect pint sized jars at True Value Hardware. The jars are short enough  and yet wide enough to spoon to spoon ingredients easily. Fill them up with either homemade or store bought (high quality) salads, nuts and cheese spreads. Buy tasty crackers and a loaf of sour dough bread to slice and grill. And, bring an extra jar with some celery sticks for the spreads.

The jars came four in a set and I thought I would try to fill out four jars. One with tuna or egg salad. One with rosemary walnuts.   Why not beautiful beets? My vision was a jar of golden beets and red beets tossed together in a blood orange olive oil. I like how the golden beets pick up some of the red coloring and get a sunset color.  The beets are perfect sitting upon some soft goat cheese drizzled with honey.

I’ve listed some several ideas for taking food to parties below. Tell me, what would you pack up in a  jar and take to a party?

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Red and Golden Beet Crostini with Goat Cheese and Honey

Ingredients

• 1 large red beet
• 1 large golden beet
• blood orange olive oil just enough to glisten beets
• splash white balsamic or champagne vinegar
• spreadable goat cheese enough to spread on each crostini
• honey just enough to drizzle over cheese
• toasted sour dough bread

Instructions

• Steam or roast beets in skin until tender. (I steamed for about 30 minutes, until a fork easily pierced the beet, but not too soft).
• Using paper towels, rub beets and skin comes right off.
• Cut into small cubes. Toss with blood orange olive oil or olive oil and with some orange zest. Add a splash of vinegar. Season with salt and pepper.
• Top toasted bread with a goat cheese. Drizzle honey. Top with beets.
• If taking to a party, mix goat cheese and honey ahead, place in jar. Bring jar of goat cheese and honey and jars of beets along with toasted sour dough, or toasted flat bread.

The post Red and Golden Beet Crostini with Goat Cheese and Honey appeared first on Spinach Tiger.

Golden beets are a beautiful yellow wrapped inside a bright orange skins. They have what I call “food” appeal.  This means that on Thanksgiving, you could begin your fabulous dinner with a golden salad that is sure to set the mood for a special dinner.  I like my beets served at slightly colder than room temperature, but not cold.  They taste like a beet, but not a red beet. They roast a little sweeter.

Sliced very thin (carpaccio style) with a mandolin and sprinkled with some blood orange olive oil, and walnut vinegar, golden beets will wake up the taste buds and get your party rolling. Roasted golden beet carpaccio trumps the fruit salad that we grew up starting our Thanksgiving dinner with.

The good news is that you can roast your beets, toast the nuts the day before, slice, chill and have ready to go. You can also whisk your salad dressing a day in advance also. I like to have as many things done  the day before as possible.

I prepared a vinaigrette of blood orange olive oil, and walnut vinegar, but you can use any combination of olive oil and vinegar if you don’t have these flavored ingredients.  If you don’t have walnut vinegar, you could use any champagne vinegar or white balsamic.  Or you could even start with a walnut oil which would be superb.

I used pecans instead of walnuts because they were on hand, but you could use mix it up with either pecans or walnuts or both. A few nuts adds the crunchy texture I like to see and taste in a fall salad. The sweet of the beet, the crunch of the nuts, and the peppery arugula balance nicely against the oil and vinegar.

Tell, me readers, how do you start your Thanksgiving dinner? Do you have a small bite, an appetizer, a fruit salad or just dive into the main meal?

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Roasted Golden Beet Carpaccio with Orange Walnut Vinaigrette

Golden Beets make a beautiful carpaccio salad.

Servings 6

Ingredients

• 1-2 pounds golden beets. Look for large 2 very large beets, usually sold loosely.
• 1 tablespoon olive oil more if you need it
• Salt pepper,
• Small handful of arugula per serving.
• Vinaigrette see recipe below in notes

Instructions

• Chop off the tops, give a good scrub.
• Wrap in foil. Roast at 350 until caramelized, golden brown 30-40 minutes. Check at 15 minutes and give a turn.
• Use paper towel to rub off skin. Cool completely.
• Use mandolin to slice beets very thin.
• Toss arugula with dressing below, using just a little at a time, as arugula does not need a lot of dressing.
• Arrange beets on flat dish. Put arugula in middle. D
• Drizzle dressing over beets. Toss a few nuts onto salad.

Notes

Orange Walnut Vinaigrette Salad Dressing Recipe

1 teaspoon honey
2 tablespoon walnut vinegar (substitute red wine, balsamic or apple cider
4-6 tablespoons blood orange olive oil (substitute extra virgin olive oil with orange zest)
Sea salt, freshly ground black pepper
Whisk honey with vinegar until fully incorporated. Slowly whisk in olive oil. Season with salt and pepper. Allow to rest about twenty minutes, as some vinegars lose their potency after a while.
Taste and add more vinegar or more olive oil, whichever is needed.

Interesting  Golden Beet Recipes from Other Food Bloggers

Spicy Golden Beets from for the Love of Food

Pickled Golden Beets from Serious Eats

Golden Beet Slaw from the Bitten Word

Delightful Beet Recipes from Spinach Tiger

Beet Pasta with Beet Gnocchi

Roasted Beet Crostini with Goat Cheese and Honey

Roasted Golden Beets

The post Roasted Golden Beet Carpaccio with Orange Walnut Vinaigrette appeared first on Spinach Tiger.