Spice-Crusted Roasted Salmon with Ginger Beets

Serves 8
Time 45 min
Spice-Crusted Roasted Salmon with Ginger Beets

This simple, festive treatment for a whole side of salmon is an easy way to feed a crowd with style. You can substitute a mix of peppercorns for the black and pink ones called for in this mix. Remember that black peppercorns are harder than other varieties, so they'll need more attention during the crushing process.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    2 1/2 poundsbeets (about 8 medium), peeled and cut into wedges
    1 1/2 tablespoonsfinely chopped peeled fresh ginger
    3/4 teaspoonfine sea salt
    1 tablespoonplus 2 teaspoons extra-virgin olive oil, plus more for the parchment paper
    1/2 teaspoonblack peppercorns
    1/2 teaspoonpink peppercorns
    2 teaspoonscoriander seeds
    1/2 teaspoondried rosemary
    1/2 teaspooncoarse sea salt
    1whole side (about 3 pounds) boneless salmon, skin on
    3 tablespoonscoarsely chopped fresh chives
    3 tablespoonschopped fresh parsley leaves

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Method

Preheat the oven to 450°F.


Place beets on a rimmed baking sheet large enough to hold them in a single layer.


Sprinkle with ginger, fine sea salt and 1 tablespoon of the oil; toss to coat.


Roast in the middle of the oven, stirring once or twice during cooking, until tender and lightly browned, 25 to 30 minutes.


Meanwhile, place black peppercorns in a spice grinder and pulse once or twice until cracked, or place them on a cutting board and crack with a rolling pin.


Add pink peppercorns, coriander seeds, rosemary and coarse sea salt; continue to pulse or crush until the mixture is very coarsely ground.


Line a large rimmed baking sheet with parchment paper, oil the paper, and place salmon on top; fold the thin tail section under if the fillet is too large for the baking sheet.


Brush salmon with remaining 2 teaspoons oil and sprinkle with peppercorn mixture.


After beets have roasted for about 15 minutes, place salmon on the top rack of the oven and roast until just lightly pink in the center, about 15 minutes.


Loosen salmon from the parchment with a spatula, then use 2 large spatulas to transfer salmon to a platter.


Spoon beets around salmon and sprinkle them with chives and parsley.

Nutritional Info

Serving Size

Calories

280

Total Fat

11g

Saturated Fat

2g

Cholesterol

80mg

Sodium

560mg

Total Carbohydrate

9g

Dietary Fiber

3g

Total Sugars

6g

Protein

36g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.