Grilled Wild Salmon With Roasted Beets And Arugula
- 18 baby red beets
- 18 baby yellow beets
- Olive oil
- 1 pound wild Pacific salmon
- Salt
- Freshly ground black pepper
- 4 cups arugula leaves
- Scrub beets thoroughly; remove greens and save for another use. Drizzle lightly with olive oil, and place in a roasting pan. Bake, covered with foil, at 400u0b0 for 30 minutes or until tender. Rub the skins off beets with a towel, and slice.
- Remove any bones from the salmon. Brush with olive oil, and season lightly with salt and pepper. Grill salmon over medium-hot coals on both sides until medium rare (translucent in the center). Drizzle plates with Balsamic Reduction. Top with beet slices and arugula. Cut salmon into serving pieces, and place on plates.
red beets, yellow beets, olive oil, salmon, salt, freshly ground black pepper, arugula
Taken from www.myrecipes.com/recipe/grilled-wild-salmon-with-roasted-beets-arugula (may not work)