Salmon fillet to share, beet salad, bagels, and cream cheese from Trois fois par jour | IGA Recipes

Salmon fillet to share, beet salad, bagels, and cream cheese from Trois fois par jour

Salmon fillet to share, beet salad, bagels, and cream cheese

Preparation time 20 minutes

Total time: 45 minutes

Ingredients

For salmon

1 whole salmon or trout fillet, about 900 g (2 lb.)
To taste, salt and pepper
45 mL (3 tbsp.) butter
1 lime, sliced
6-8 bagels, sliced in half and toasted
250-500 mL (1-2 cups) cream cheese

For salad

1 L (4 cups) cooked yellow beets cut in wedges (about 5 or 6 whole beets)
375 mL (1½ cups) thinly sliced raw Chioggia beets (about 2 or 3 whole beets)
½ red onion, sliced
250 mL (1 cup) chopped peeled pink grapefruit (about 1 whole fruit)
250 mL (1 cup) quinoa, cooked
10 mL (2 tsp.) lime zest (about 2 limes)
30 mL (2 tbsp.) lime juice (about 2 limes)
45 mL (3 tbsp.) olive oil
30 mL (2 tbsp.) honey or maple syrup
2-3 sprigs of fresh mint or other fresh herb to taste, chopped (optional)

Directions

FOR SALMON

Preheat oven to 200°C (400°F) and place rack in middle.
Lay salmon fillet on a sheet of aluminum foil large enough to wrap it completely. Season well with salt and pepper, brush with butter, and garnish with lime slices.
Wrap foil over salmon to make a large papillote, or sealed package. Bake in the oven for 25 to 30 minutes, or until salmon is well cooked inside, about 15 minutes per pound. Reserve.

FOR SALAD

In a large bowl, combine all salad ingredients. Reserve.
To serve, place salmon in the middle of the table and flake with a fork.
Let guests help themselves to cream cheese, salmon chunks, and beet salad to top their bagels.

CHEF’S SECRET

Add pomegranate arils to the salad for an extra burst of colour.

To save time, use salmon fillet cut in portions and bake 8 to 10 minutes.