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French in a Flash: Crunchy Broiled Salmon with Beets

[Photographs: Kerry Saretsky]

This recipe is a combination of a fantastic salad from Canton Arms, a gastropub in London, and a recipe I read in a French food magazine on an airplane. A great reminder that just when you can't imagine what's for dinner, inspiration is all around us.

The Canton Arms salad was comprised of shaved raw candycane beets and roasted red and golden beets, tossed with vinaigrette and fresh mint, all topped with cheese curd and rosemary-whole grain bread crumbs. It tasted like it was fresh out of some invisible London garden, replete with a cow generously supplying the curd.

On the flight home, I thumbed through the French food magazine and saw salmon and beets, roasted together, red beets bleeding sweet dye onto the rosy salmon. It felt wintry but also light enough as we start shedding our cocoons with the imminent spring thaw.

This is my version riffing on the two. Beets and salmon roasted together with olive oil and a bed of fresh thyme, topped with simply toasted rosemary panko breadcrumbs.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.

Printed from http://www.seriouseats.com/recipes/2011/03/crunchy-roasted-salmon-with-beets-recipe.html

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