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Michael Symon's Pan Seared Salmon with Beet Salad

Category: Main Dishes
posted by: Wendy
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  • 20 ounces Salmon (5 ounces filets with the skin on)

  • 2 tablespoons Extra-Virgin Olive Oil

  • 1 Large Beet (peeled and grated)

  • 1 tablespoon Fresh Horseradish (peeled and grated)

  • 1/4 cup Fresh Flat Leaf Parsley (leaves torn)

  • 3 Scallions (sliced on a bias)

  • 1 tablespoon Dijon Mustard

  • 1 Lemon (juice of half)

  • Salt and Pepper to taste


Heat a large skillet over medium-high, heat with 1 tablespoons of oil. Season salmon with salt and pepper. Cook salmon skin side down for 3-4 minutes without disturbing, making sure skin is crispy. Flip Salmon, add about 1/4 cup of water to skillet, cover and continue to cook for 3 minutes for medium-rare or until salmon reaches desired doneness.

Meanwhile, in a medium bowl whisk together remaining oil, mustard and the juice of half a lemon. Toss in remaining ingredients to coat lightly and season with salt and pepper.

Plate salmon skin side up with beet salad. Garnish with remaining lemon juice, or fresh lime zest.

About this Recipe:

I saw this recipe being made on 'The Chew' when they did a healthy eating episode and made it the next day. It is delicious, fresh and filling...and so good for you! The horsradish paired with the salmon is amazing...and even got a thumbs up from one not so fond of beets.

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