Pan-seared Salmon, Parsnip Puree, and Beet Salad Recipe

Pan-seared Salmon, Parsnip Puree, and Beet Salad

This show-stopping entrée transforms earthy, seasonal vegetables and fresh salmon into an elevated composition using the Vitamix and classic culinary techniques.

Total Time2 Hours 15 Minutes
Yield
4 servings
DifficultyIntermediate

Pan-seared Salmon, Parsnip Puree, and Beet Salad

Dietary Interests

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Submitted by

Vitamix

Ingredients

For the Beet Salad:
3 300 g roasted red beets, peeled, large dice
½ 200 g English cucumber, large dice
1 medium 50 g shallot, thin sliced
½ cup 120 ml champagne vinegar
½ cup 120 ml sunflower oil
2 Tablespoons 30 ml honey
¼ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
For the Salmon:
4 340 g skin-on salmon fillets
1 Tablespoon avocado oil
⅛ teaspoon kosher salt, optional
⅛ teaspoon ground black pepper
3 cups 720 ml {Cauliflower Parsnip Purée}

For the Beet Salad:
3 300 g roasted red beets, peeled, large dice
½ 200 g English cucumber, large dice
1 medium 50 g shallot, thin sliced
½ cup 120 ml champagne vinegar
½ cup 120 ml sunflower oil
2 Tablespoons 30 ml honey
¼ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
For the Salmon:
4 340 g skin-on salmon fillets
1 Tablespoon avocado oil
⅛ teaspoon kosher salt, optional
⅛ teaspoon ground black pepper
3 cups 720 ml {Cauliflower Parsnip Purée}

For the Beet Salad:
3 300 g roasted red beets, peeled, large dice
½ 200 g English cucumber, large dice
1 medium 50 g shallot, thin sliced
½ cup 120 ml champagne vinegar
½ cup 120 ml sunflower oil
2 Tablespoons 30 ml honey
¼ teaspoon kosher salt, optional
¼ teaspoon ground black pepper
For the Salmon:
4 340 g skin-on salmon fillets
1 Tablespoon avocado oil
⅛ teaspoon kosher salt, optional
⅛ teaspoon ground black pepper
3 cups 720 ml {Cauliflower Parsnip Purée}

1. Preheat oven to 400°F (205°C)
2. For the Beet Salad: Place the vinegar, oil, honey, salt and pepper into the Vitamix container in the order listed and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its Variable 5. Blend for 15 seconds. Marinate the vegetables in the vinaigrette for up to 1 hour in the refrigerator.
4. For the Salmon: Season both sides of each salmon filet with salt and pepper. Heat oil in a large oven proof sauté pan over medium-high heat. Carefully place salmon skin side down into the pan. Allow the salmon to sear for 3 minutes, or until the skin begins to brown and crisp. Do not flip. Turn off heat and place the entire pan into the preheated oven and bake for 5 minutes, or until salmon skin is crispy and flesh is pink on the top.
5. Gently toss the beet salad and strain, reserving the vinaigrette to plate.
6. To plate: With a serving spoon, take a heaping scoop of warm parsnip puree and spread onto the middle of each plate. Scoop beet salad on top of the puree. Place salmon, crispy-skin-side-up, on top. Drizzle plate with extra vinaigrette.

1. Preheat oven to 400°F (205°C)
2. For the Beet Salad: Place the vinegar, oil, honey, salt and pepper into the Vitamix container in the order listed and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its Variable 5. Blend for 15 seconds. Marinate the vegetables in the vinaigrette for up to 1 hour in the refrigerator.
4. For the Salmon: Season both sides of each salmon filet with salt and pepper. Heat oil in a large oven proof sauté pan over medium-high heat. Carefully place salmon skin side down into the pan. Allow the salmon to sear for 3 minutes, or until the skin begins to brown and crisp. Do not flip. Turn off heat and place the entire pan into the preheated oven and bake for 5 minutes, or until salmon skin is crispy and flesh is pink on the top.
5. Gently toss the beet salad and strain, reserving the vinaigrette to plate.
6. To plate: With a serving spoon, take a heaping scoop of warm parsnip puree and spread onto the middle of each plate. Scoop beet salad on top of the puree. Place salmon, crispy-skin-side-up, on top. Drizzle plate with extra vinaigrette.

1. Preheat oven to 400°F (205°C)
2. For the Beet Salad: Place the vinegar, oil, honey, salt and pepper into the Vitamix container in the order listed and secure the lid.
3. Start the blender on its lowest speed, then quickly increase to its Variable 5. Blend for 15 seconds. Marinate the vegetables in the vinaigrette for up to 1 hour in the refrigerator.
4. For the Salmon: Season both sides of each salmon filet with salt and pepper. Heat oil in a large oven proof sauté pan over medium-high heat. Carefully place salmon skin side down into the pan. Allow the salmon to sear for 3 minutes, or until the skin begins to brown and crisp. Do not flip. Turn off heat and place the entire pan into the preheated oven and bake for 5 minutes, or until salmon skin is crispy and flesh is pink on the top.
5. Gently toss the beet salad and strain, reserving the vinaigrette to plate.
6. To plate: With a serving spoon, take a heaping scoop of warm parsnip puree and spread onto the middle of each plate. Scoop beet salad on top of the puree. Place salmon, crispy-skin-side-up, on top. Drizzle plate with extra vinaigrette.

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Nutrition

Chef's Note

Be creative with plating; we like garnishing with fresh chives and edible flowers. Use the vibrant color of the beet-infused vinaigrette to your advantage, and save it for another salad or marinade!Indulge in the exquisite flavors of seared salmon served atop a velvety parsnip puree, accompanied by a vibrant beet salad for a truly gourmet experience.
Rich in omega-3 fatty acids, the salmon supports heart health and brain function while delivering a punch of protein. The parsnip puree is packed with fiber, potassium, and vitamins, making it a nourishing companion to the fish. Complementing this dish, the colorful beet salad is brimming with antioxidants and folate, supporting healthy blood pressure.
Drizzled with a zesty vinaigrette, this dish not only tantalizes your taste buds but also provides a rainbow of nutrients. Enjoy a meal that celebrates both flavor and wellness, leaving you satisfied and energized!

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