Pan-Seared Salmon with Vibrant Beetroot-Horseradish Cream,

Pan-Seared Salmon with Vibrant Beetroot-Horseradish Cream

Wilted Greens, and Lemon-Dill Butter Sauce

Yields: 2 servings

Prep time: 20 minutes

Cook time: 15-20 minutes

This dish embraces the beauty of slight imperfection – uneven searing on the salmon, a rustic dollop of chrain, and naturally arranged garnishes.

Ingredients:

For the Salmon:

 * 2 (6-8 oz / 170-225g) salmon fillets, skin on (preferred for crispiness) or off

 * 1 tbsp olive oil

 * Salt and freshly ground black pepper, to taste

For the Vibrant Beetroot-Horseradish Cream (Our "Chrain"):

 * 1 small cooked beetroot (pre-cooked and peeled, or roast your own until tender), about 1/2 cup chopped

 * 1-2 tbsp prepared horseradish (start with 1 tbsp and add more to taste, depending on desired kick)

 * 1 tbsp crème fraîche or sour cream (for richness and tang)

 * 1 tsp fresh lemon juice

 * Pinch of salt

 * Optional: 1/4 tsp honey or maple syrup (to balance the horseradish)

For the Wilted Greens & Mushrooms:

 * 4-5 oz (115-140g) fresh green beans, trimmed (or similar tender greens like asparagus or haricots verts)

 * 4 oz (115g) cremini or button mushrooms, cleaned and sliced

 * 1 tbsp olive oil

 * 1 clove garlic, minced (optional)

 * Salt and freshly ground black pepper, to taste

For the Lemon-Dill Butter Sauce:

 * 2 tbsp unsalted butter

 * 1/4 cup dry white wine or vegetable broth

 * 1 tbsp fresh lemon juice

 * 1 tbsp fresh dill, chopped

 * Pinch of salt and white pepper

Garnish (for that rustic touch):

 * Fresh raspberries (as seen in the image, for a burst of color and slight tartness)

 * Extra fresh dill sprigs or lemon wedges

Instructions:

1. Prepare the Beetroot-Horseradish Cream:

 * Chop the cooked beetroot into small pieces.

 * In a food processor or using an immersion blender, combine the chopped beetroot, prepared horseradish, crème fraîche (or sour cream), lemon juice, and a pinch of salt.

 * Process until mostly smooth but still with some tiny, visible flecks of beetroot for a "hand-made" texture. Avoid making it a completely uniform paste. Taste and adjust horseradish, lemon juice, or add a touch of honey/maple syrup if desired. Set aside.

2. Prepare the Salmon:

 * Pat the salmon fillets very dry with paper towels. This is key for a crispy skin/sear.

 * Season generously with salt and black pepper on all sides.

 * Heat 1 tbsp olive oil in a heavy-bottomed skillet (cast iron or stainless steel works best for searing) over medium-high heat until shimmering.

 * Carefully place the salmon fillets, skin-side down (if using skin-on), in the hot skillet. Press down gently with a spatula for the first 30 seconds to ensure good contact with the pan.

 * Sear for 4-6 minutes on the skin side, until the skin is golden brown and crispy and the salmon is cooked about halfway up the side. Embrace slight unevenness in the sear – it adds to the handmade feel.

 * Flip the salmon and cook for another 2-4 minutes, or until cooked to your desired doneness (internal temperature for medium is 125-130°F / 52-54°C). The internal color should be opaque on the outside and slightly translucent in the center. Remove from pan and let rest on a warm plate.

3. Cook the Greens & Mushrooms:

 * In the same skillet (no need to clean, the salmon drippings add flavor), add 1 tbsp fresh olive oil over medium heat.

 * Add the sliced mushrooms and cook for 3-5 minutes until browned and softened.

 * Add the trimmed green beans (and minced garlic, if using). Sauté for 3-5 minutes until the green beans are tender-crisp and bright green. Season with salt and pepper.

4. Make the Lemon-Dill Butter Sauce:

 * While the greens are cooking, melt the butter in a small saucepan over medium-low heat.

 * Add the white wine (or broth) and lemon juice. Bring to a gentle simmer, whisking constantly until slightly thickened (about 1-2 minutes).

 * Stir in the fresh chopped dill. Season with a pinch of salt and white pepper. Keep warm over very low heat.

Assembly (Embracing Imperfection):

 * Spoon a generous pool of the lemon-dill butter sauce onto the center of each serving plate. Let it spread a bit unevenly.

 * Arrange a natural mound of the wilted greens and sautéed mushrooms over the sauce.

 * Carefully place a rested salmon fillet on top of the greens.

 * For the "human-crafted" dollop: Use a spoon to place an off-center, generous dollop of the vibrant beetroot-horseradish cream on top of the salmon. Don't worry if it's not perfectly round; let its texture be irregular and inviting.

 * Scatter a few fresh raspberries around the plate, letting them fall naturally. Add an extra sprig of fresh dill or a lemon wedge beside the salmon.

 * Serve immediately and enjoy the perfectly imperfect, hand-made charm of your dish!

#SalmonRecipe #FoodPhotography #GourmetFood #HomeCooking #ChefsOfInstagram #FoodieFeature #RecipeShare #EatRealFood #HealthyEating #DinnerIdeas #FoodStyling #CookingVideos #InstaFood #Delicious #FoodBloggers #Collaboration #BrandPartnership #RecipeDevelopment #KitchenInspiration #CulinaryArts #CookingAdventures #TasteTested #FoodCreators #SupportSmallBusiness #LocalIngredients #FarmToTable #SustainableSeafood #CreativeCooking #FoodArt #ChefLife