Salmon Recipe
Corn, Buttermilk, Onion Escabeche, Candy Stripe Beets
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Frequently paired with
The best thing to pair and share with SALMON
Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Onion Escabeche
Thinly slice the red onion and place it in a bowl. In a separate bowl, mix the apple cider vinegar with 1 tablespoon of olive oil, salt, and black pepper. Pour the mixture over the onions and let them marinate for at least 30 minutes.
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the candy stripe beets in aluminum foil and roast in the oven for about 45 minutes, or until tender. Once cooked, peel and slice the beets.
Cook the Salmon
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon in the skillet and cook for about 4-5 minutes on each side, or until cooked through and flaky.
Prepare the Corn
In a pot, bring water to a boil and add the corn kernels. Cook for about 5-7 minutes until tender. Drain and set aside.
Plate the Dish
On a serving platter, place the cooked salmon fillets. Arrange the roasted candy stripe beets and corn around the salmon. Top with the marinated onion escabeche and garnish with fresh dill.