I usually think salmon is best either raw, or smoked, as cooking it can easily dry it out. But combining salmon with a sweet and buttery beet puree, and a spicy horseradish cream has completely changed my mind about pan fried salmon. And the colors are beautiful! I prefer to use fresh horseradish as opposed to prepared horseradish, but this could work with prepared horseradish as well. Other than that, the ingredient list is simple, and both the beet puree and horseradish cream can be prepared ahead of time.
Salmon with Beet Puree and Horseradish Cream, serves 4
4 heaping tbsp. crème fraiche
Fresh horseradish, for grating
4 fillets of salmon, patted dry
2 tbsp. chopped chives
Lemon, for zesting
good quality olive oil
3 large, or 5 small, red beets
2 tbsp. butter, melted
Toasted pine nuts (optional)
Peel the horseradish and grate over the crème fraiche to taste (I used about 1 tbsp.). Season with salt and pepper and reserve.
Season the salmon with the chives, lemon zest, and black pepper. Drizzle a little bit of olive oil over the salmon and reserve.
Add the beets to a large pot of water and bring to a boil. Boil for 30-40 minutes, or until easily pierced with a knife. Remove from the water and cool. Once cooled, peel and roughly chop. Add the beets to a food processor with the butter. Pulse until smooth, and season with salt and pepper. Add a drizzle of good olive oil and reserve.
Heat 1 tbsp. oil in a pan over medium-high heat. Season the salmon with salt, and fry for a few minutes on each side, until lightly browned.
Spoon the puree on each plate. Top with the salmon, a spoonful of the horseradish cream, and toasted pine nuts if you have them.