Seared Salmon with Spicy Beet & Millet Salad

Seared Salmon

with Spicy Beet & Millet Salad

Group Created with Sketch. 50 min
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500 Calories Or Less
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 500 Cals/serving

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).

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).

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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!

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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.

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: