Seared Salmon with Spicy Beet & Millet Salad

• Seafood

  • 2 Salmon, skin on fillets

• Produce

  • 1 Beet
  • 1 Orange
  • 1 Shallot

• Pasta & Grains

  • 1/2 cup Millet

• Other

  • 1 Peperoncino
  • 2 Tablespoons Verjus Rouge

Found on blueapron.com

Description

Ingredients

• 2 Skin-On Salmon Fillets
• ½ Cup Millet
• 1 Beet
• 1 Orange
• 1 Peperoncino
• 2 Tablespoons Verjus Rouge
• 1 Shallot

Directions

• 1 Cook the millet: Heat a large pot of salted water to boiling on high. Once boiling, add the millet and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
• 2 Prepare the ingredients: While the millet cooks, wash and dry the fresh produce. Peel and mince the shallot. Cut off and discard the rind and white pith of the orange; cut the orange lengthwise into segments, then cut the segments in half crosswise. On a paper towel-lined cutting board, peel the beet and grate on the large side of a box grater. Finely chop the peperoncino; immediately wash your hands after handling the peperoncino.
• 3 Cook the beet: While the millet continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beet and half the shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ¾ of the verjus and as much of the peperoncino as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has cooked off. Season with salt and pepper to taste. Transfer to the pot of cooked millet. Rinse and wipe out the pan.
• 4 Marinate the orange: While the beet cooks, in a bowl, combine the orange, remaining verjus and as much of the remaining shallot as you’d like. Drizzle with olive oil and toss to combine. Season with salt and pepper to taste.
• 5 Cook the salmon: Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until the skin is crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Remove from heat.
• 6 Finish the millet & plate your dish: Add a drizzle of olive oil to the pot of cooked millet and beet; stir to combine and season with salt and pepper to taste. Divide the finished millet and cooked salmon fillets between 2 dishes. Top the fillets with the marinated orange (including any marinating liquid). Enjoy!
• 1 Cook the millet: Heat a large pot of salted water to boiling on high. Once boiling, add the millet and cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.
• 2 Prepare the ingredients: While the millet cooks, wash and dry the fresh produce. Peel and mince the shallot. Cut off and discard the rind and white pith of the orange; cut the orange lengthwise into segments, then cut the segments in half crosswise. On a paper towel-lined cutting board, peel the beet and grate on the large side of a box grater. Finely chop the peperoncino; immediately wash your hands after handling the peperoncino.
• 3 Cook the beet: While the millet continues to cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the beet and half the shallot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add ¾ of the verjus and as much of the peperoncino as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 4 minutes, or until the liquid has cooked off. Season with salt and pepper to taste. Transfer to the pot of cooked millet. Rinse and wipe out the pan.
• 4 Marinate the orange: While the beet cooks, in a bowl, combine the orange, remaining verjus and as much of the remaining shallot as you’d like. Drizzle with olive oil and toss to combine. Season with salt and pepper to taste.
• 5 Cook the salmon: Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin sides down, and cook 4 to 5 minutes on the first side, or until the skin is crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked to your desired degree of doneness. Remove from heat.
• 6 Finish the millet & plate your dish: Add a drizzle of olive oil to the pot of cooked millet and beet; stir to combine and season with salt and pepper to taste. Divide the finished millet and cooked salmon fillets between 2 dishes. Top the fillets with the marinated orange (including any marinating liquid). Enjoy!

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