Maple Glazed Salmon with Roasted Beet Salad

Recipe courtesy of Chef Liz Madsen

Yield: 4 servings

4 4-oz King Salmon filets

½ tsp kosher salt

Black pepper to taste

4 tsp pure maple syrup

2 ½ cup arugula

½ cup toasted pecans

4 Tbs crumbled bleu cheese

¾ cup pecan vinaigrette

Roasted Beets

2 red beets

2 yellow beets

Pecan Vinaigrette

1/2 cup toasted pecans

1/4 tsp freshly ground black pepper

2 Tbs Dijon mustard

1 Tbs chopped shallots

1/4 cup champagne vinegar

2/3 cup water

1 tsp kosher salt

3 Tbs extra virgin olive oil

Maple Glazed Salmon with Roasted Beet Salad

Preheat oven to 350 degrees. Season the fish with ½ tsp of kosher salt and black pepper to taste. Preheat a large saute pan over medium-high heat and sear the salmon on each side for 3-5 minutes. Glaze each piece with 1 tsp of maple syrup and finish in the oven until cooked to desired temperature. Medium rare is recommended. In a large bowl combine arugula, roasted beets, ¼ cup of toasted pecans, bleu cheese and ½ cup of pecan vinaigrette. Evenly divide salads between four plates. Top each with salmon and drizzle 1 Tbs of pecan vinaigrette and 1 Tbs of toasted pecans.

For the roasted beets, Preheat oven to 375 degrees. Cover the beets with water and roast in oven until tender. About 20-30 minutes. Peel and dice.

For the pecan vinaigrette, combine all ingredients in a blender except for the olive oil and blend until well mixed. Slowly drizzle in olive oil.