I made this simple salmon dish over the weekend and I paired it up with the left-over beets I got from my cousin’s garden. The ginger flavored beets were roasted first for 15 minutes and were continually roasted with the salmon for another 12 minutes. The spiced salmon turned out moist and succulent. Furthermore, the coarsely ground rainbow peppercorn gives this salmon dish a complex peppery flavor and aroma. My family and I immensely enjoyed this healthy salmon and beets meal for dinner. Delicious!
Cooking Tips for Perfect Roast Salmon
To achieve perfectly roasted salmon, start by choosing the right cut. Salmon fillets with the skin on tend to retain moisture better during cooking. Preheat your oven to 400 degrees Fahrenheit for optimal roasting. When it comes to seasoning, be generous with the spice crust. A good coating enhances flavor and creates a wonderful crust. Use a mix of spices that you enjoy, but don’t shy away from experimenting. Besides the rainbow peppercorn, you can try adding garlic powder or smoked paprika for extra depth. For cooking time, remember that salmon cooks quickly. A general rule is to roast it for about 4 to 6 minutes per half-inch thickness. Keeping an eye on the internal temperature is key; it should reach about 145 degrees Fahrenheit. If you prefer a slightly rare center, pull it out when it hits around 130 degrees and let it rest. This resting time allows the heat to distribute evenly, keeping it moist and flakier.
Serving Suggestions and Pairings
This spice-crusted roast salmon pairs nicely with a variety of sides. Consider serving it alongside a light salad with mixed greens, avocado, and a tangy vinaigrette for a refreshing contrast. If you’re looking for something heartier, quinoa or wild rice makes a great base. The nutty flavor complements the salmon beautifully. For a touch of brightness, a squeeze of lemon or lime over the dish just before serving can elevate the flavors. As for beverages, a crisp white wine like Sauvignon Blanc or a light beer can enhance the meal without overpowering it. If you want to keep it non-alcoholic, a sparkling water with lime is a refreshing choice. For a more complete meal, don’t forget about dessert. A light fruit sorbet or a simple yogurt parfait with berries can balance out the richness of the salmon and beets.
Frequently Asked Questions
What can I substitute for rainbow peppercorns?
If you can’t find rainbow peppercorns, regular black pepper or a mix of black and white pepper works just fine. You could also try a pinch of crushed red pepper for some heat.
How should I store leftover salmon and beets?
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave, but be careful not to overcook the salmon.
Can I make this dish ahead of time?
You can roast the beets and prepare the spice mix ahead of time. Just add the salmon right before you’re ready to serve for the best texture and flavor.
What sides go well with spice-crusted roast salmon?
This salmon pairs beautifully with a fresh salad or some sautéed greens. Quinoa or wild rice also make great sides to complement the flavors.
What are common mistakes to avoid when roasting salmon?
One common mistake is overcooking the salmon, so keep an eye on the internal temperature. Make sure to let it rest after cooking, as this helps keep it moist and flaky.
Spice-Crusted Roast Salmon with Ginger Beets
Ingredients
- 1 ½ lbs beets peeled and cut into wedges
- 1 tablespoon finely chopped peeled fresh ginger
- ½ teaspoon fine sea salt
- 1 tablespoon plus 2 teaspoons olive oil
- 1 teaspoon rainbow peppercorns black, white, pink and green
- 1 teaspoon coriander seeds
- ½ teaspoon dried rosemary
- ½ teaspoon coarse sea salt
- 1 whole side about 2 lbs salmon
- Chopped parsley
Instructions
- Position one oven rack on top and another one in the middle and then preheat oven to 450°F.
- Place beets in on a rimmed baking sheet in a single layer. Sprinkle with ginger, fine sea salt and 1 tablespoon olive oil. Toss to coat. Cover tightly with foil and roast in the middle of the oven for 15 minutes.
- Meanwhile, place peppercorns, coriander seeds, rosemary and coarse sea salt in a spice grinder (mortar and pestle may also be used). Pulse or crush until the mixture is very coarsely ground. Line a large rimmed baking sheet with aluminum foil, oil the foil and place salmon on top; fold the tail section under if the fillet is too large for the baking sheet. Brush salmon with remaining 2 teaspoons olive oil and sprinkle with peppercorn mixture. Set aside.
- After the beets has been roasted for 15 minutes, remove the foil and stir the beets to ensure even cooking. Place the salmon on top rack of the oven and roast with the beets for 12 minutes.
- Transfer roast salmon to a platter and serve with the beets. Sprinkle with chopped parsley.
- Enjoy!
Notes
Nutrition
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