Ingredients
- 4 pc. salmon filets
- 4 tbsp. grainy mustard
- 2 tbsp. cold water
- 1 tbsp. fresh chopped dill
For the vinaigrette
- 1 ea. egg yolk
- 3 tbsp. white balsamic vinegar
- 1 tbsp. grainy mustard
- 1 tbsp. honey
- 6 tbsp. extra virgin olive oil
- TT salt and pepper
For the beets
- 4 ea. fresh beets, heritage or red
- 1 tbsp. extra virgin olive oil
- TT salt and pepper
For the salad
- 4 oz. spring mix
- 1/2 oz. fresh dill
- 1/4 cup fresh goat cheese
- 1/4 cup toasted or candied pecans
Instructions
- Start the BBQ on medium heat, or preheat the oven to 400F
- Lightly oil and season the beets, wrap in aluminum foil and place on top shelf of grill or middle of oven
- Roast until fork tender, cool slightly, peel and quarter
- Combine the mustard, dill and cold water, seaside
- In a bowl, combine the egg yolk, white balsamic, grainy mustard and honey
- Whisk vigorously together and very slowly add the oil in while whisking, to create an emulsion, season
- Grill the salmon to your liking, about 6-8 minutes, when almost done, brush the top generously with the mustard marinade
- Toss the salad and fresh dill with the vinaigrette, season
- Place on a plate, surround with wedged beets, pecans, and goat cheese
- Serve with the grilled salmon and enjoy!
Source: Chef Paul Schufelt