My favorite is a flavorful sockeye fillet but we can use any other option available .
For this let’s start with boiling a few young red beets , peel and cut in wedges and tossed in a dressing of olive oil , balsamic vinegar , touch of honey , a little horseradish , caraway seeds ( just a pinch ) , s/p . Set on a baking sheet and roast in the oven lightly ; puree a few pieces in a blender with a bit of 35% cream a little more balsamic and horseradish . set aside the puree ready for the sauce .
In a pan heat olive oil , sprinkle a dash of fleur de sel ( or coarse sea salt ) and sear the salmon fillet skin down first until just nicely crispy ; turn over and sear for just a min. , move it on a parchment lined pan and roast in the oven 7-10 mins until still soft and tender ; depending on size , don’t over cook the fillet 🙂
Meanwhile get a pan and add a dash of olive oil , unsalted butter and sprinkle some AP flour to start a bechamel style sauce but just whisk in fast the flour ( don’t brown ) and add a little chicken ( or fish ) hot stock ; add 35% cream ( not milk ) and keep whisking until smooth ; add the beet puree and a touch more of horseradish for taste , salt and white pepper and a little nutmeg ; let reduce for a min. until is nicely creamy .
Plate the salmon with choice of vegetables ( roasted honey glazed heirloom carrots are perfect 🙂 ) the roasted beets , maybe mashed potatoes or a jasmine rice … all optional and spoon over the pink sauce but not too heavily over the fish skin .
What a nice choice for a Friday fish night 🙂