Seared Salmon with Spicy Beet & Millet Salad

Seared Salmon

with Spicy Beet & Millet Salad

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This gorgeous dish features millet, an ancient grain popular around the world in everything from flatbreads to porridge. It has a wonderfully mild, slightly nutty taste—which pairs perfectly here with earthy beet. (Cured Italian hot pepper livens up these flavors with a kick of heat.) Our beet-infused millet creates a vibrant foundation for hearty salmon. The dish gets a finishing touch of citrusy sweetness from orange, marinated with a bit of shallot and verjus (the tart juice of fresh wine grapes).

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Seared Salmon with Spicy Beet & Millet Salad
Title
time-saving
tips & techniques
Millet
Beets
Verjus Rouge
Peperoncini
Shallot
How To: Properly Salt Cooking Water
How To: Hold a Chef's Knife
Navel Orange
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the millet:
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.

Prepare the ingredients:
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.

Cook the beet:
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.

Marinate the orange:
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.

Cook the salmon:
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.

Finish the millet & plate your dish:
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!

Tips from Home Chefs

Seared Salmon

Cook the millet:
How To: Properly Salt Cooking Water
How to Cook Your Grains "Pasta" Style
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.

Prepare the ingredients:
How To: Hold a Chef's Knife
Cook the beet:
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.

Marinate the orange:
Cook the salmon:
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!

Finish the millet & plate your dish:
Browse Steps
1 of 6