salmon salad with roasted beets recipe
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Serves: 6-8 servings
 
The hardest part of this recipe is waiting for the cooked components to cool completely before using. Plan accordingly.
Ingredients
  • 2 pounds of beets (see directions below for roasting)
  • 24 ounces salmon fillet (I prefer skin on)
  • 4 tablespoons celery, chopped
  • 4 tablespoons green onion, chopped
  • 1 tablespoon fresh parsley, chopped
  • ⅔ cup mayonnaise (use full-fat, good quality, not the "light" versions -- yuck)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sour pickle relish
  • 85 grams sliced almonds (a good handful)
  • 2 teaspoons dried dill
  • ¼ teaspoon cayenne
  • salt and pepper
  • 1 tablespoon fresh lemon juice (Very important! Only use the fresh!)
Instructions
  1. FIRST, ROAST THE BEETS: Preheat the oven to 400 deg F. Put washed beets in a small roasting pan or loaf pan, add a little water, and cover tightly with foil. Alternatively, I also wrap each beet in foil and bake in a loaf pan. Bake for about 45 minutes, or until fork-tender. How long you roast depends on the size of the beet. Allow to cool and the skins will slip off without much hassle. Cut into bite-sized pieces. Set aside to cool completely and chill. (Sometimes I do this step the night before.)
  2. CONCURRENTLY, BAKE THE SALMON: Oil and salt salmon, place on sheet pan, then cover with foil. In the same oven you used for the beets, bake for about 20 minutes. Again, the size of the fish fillet will determine the cook time. Aim for flakiness without dryness. However, if you go too far, the save of this recipe is that the dry fish can be revived with a good dollop of mayo.
  3. Allow to cool completely, then flake with fork and remove any stray bones. (I also do this step the night before.) Set aside and chill.
  4. MIX THE SALAD: In a large bowl, mix together the shredded salmon, celery, green onion, parsley, mayo, mustard, pickle relish, almonds, dill, and cayenne. Give the salad a good squeeze of the lemon, mix, and taste. Adjust salt and pepper.
  5. ASSEMBLE: If serving family style, tumble the beets into one layer on a large platter. Top with the salmon salad with another squeeze of lemon. Serve immediately. Keep well in the fridge for a few days. If beets and salmon are mixed already, the beets will color the salmon purple within minutes of cuddling up next to each other.
Recipe by story of a kitchen at https://www.storyofakitchen.com/fish-recipes/salmon-salad-with-roasted-beets-recipe/