Recipe courtesy of Robert Chin, Annona Restaurant, Park Hyatt Hotel.
Directions for: Grilled Salmon and Pickled Beet Coulis
Ingredients
3 medium beets
cup pickling spice
2 cup balsamic vinegar
5 cup water
4 medium Yukon Gold potatoes, sliced crosswise into 1/4-inch thick slices
Coarse salt and freshly cracked black pepper
4 sprig rosemary
4 7 oz salmon fillets
Tbsp honey
1 Tbsp olive oil
3 garlic cloves, chopped
2 bunch spinach, cleaned
Directions
1. Preheat a grill on medium-high heat.
2. Wash, peel and quarter the beets and transfer to a medium pot with the pickling spice, balsamic vinegar and water.
3. Bring to a boil and cook until very tender, about 45 minutes.
4. Meanwhile, season the potato slices and grill until cooked, about 3 to 4 minutes per side.
5. Make skewers by removing the leaves of the rosemary sprigs except for the leaves at the very top.
6. Skewer the potatoes with the rosemary skewers. Keep warm.
7. Season the salmon and grill until cooked, about 3 to 5 minutes per side.
8. Once the beets are cooked, remove from the cooking liquid and transfer to a blender.
9. Strain the liquid and add approximately 1/4 cup to the beets.
10. Add the honey.
11. Puree until smooth.
12. Pour into a squeeze bottle and reserve.
13. Heat the olive oil in a large saute pan and add the garlic.
14. Saute until golden, about 1 minute and add the spinach.
15. Heat until just wilted and season.
16. Decorate the plate with lines of the beet coulis, place the spinach on the plate beside the coulis, and then put the salmon on top of the spinach.
17. Perch potato skewers on top of the salmon.
See more: Fish, Main, Potatoes, Saute, Vegetables, Grill, Dinner