Seared Salmon with Bulgur and Beets
“Beets aren’t usually eaten raw,” notes Ricardo. “But when they’re freshly harvested, they have a sweet taste that’s not too earthy.” We took advantage of the fall bounty to try out different varieties (Chioggia and yellow are pictured here) in the simplest way possible: thinly sliced with a mandoline. As for the juice used to […]
Ingredients
- 3/4 cup (180 ml) beet juice
- 1/4 tsp salt
- 1/2 cup (90 g) fine-grain bulgur
- 1/2 lemon, the finely grated zest
- 1 tsp (5 ml) olive oil
- 2 beets of various colours (Chioggia and yellow), peeled and thinly sliced with a mandoline
- 8 Brussels sprouts, broken into leaves and blanched
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lemon juice
- 1 tsp chopped fresh dill
- 5 tomatoes of various colours (Green Zebra and yellow cocktail), cut into wedges or sliced, to taste
- 1 1/2 lb (675 g) skinless salmon, cut into 4 steaks
- 1 tbsp (15 ml) olive oil
- Salt and pepper
Instructions
- In a saucepan, bring the beet juice and salt to a boil. Add the bulgur. Cover, remove from the heat and let rest for 15 minutes. Transfer to a bowl and let cool. Add the lemon zest and olive oil. Set aside.
“Beets aren’t usually eaten raw,” notes Ricardo. “But when they’re freshly harvested, they have a sweet taste that’s not too earthy.” We took advantage of the fall bounty to try out different varieties (Chioggia and yellow are pictured here) in the simplest way possible: thinly sliced with a mandoline. As for the juice used to colour the bulgur, you can find it at grocery stores, but if you have a juicer, it’s the perfect opportunity to make a homemade version with your leftover beets.