Marcus Samuelsson, Aquavit, New York, New York
with Golden Beet Sauce
4 five-ounce salmon steaks
fresh horseradish root, peeled and finely grated
1. Sear the salmon steaks in a hot sauté pan for approximately
two minutes on each side. Remove and place steaks on a baking
sheet and cover liberally with finely grated horseradish.
2. Bake in 400° oven until golden brown (approximately 15
1 piece gingerroot
3 garlic cloves
1 shallot, finely chopped
2 sprigs fresh thyme
2 cups fish stock
cup dry white wine
juice from 3 large golden (yellow) beets
Tablespoon balsamic vinegar
1 Tablespoon sour cream
1. Roast beets in a rosting pan with olive oil to coat, garlic
and ginger in a 400° oven for approximately one hour, then
let cool and process in a juicer.
2. Sweat the shallots and thyme in a 12-inch skillet until
shallots are translucent. Add fish stock and white wine, and
reduce over low heat for 15 minutes.
3. Add the golden beet juice, balsamic vinegar, salt and pepper.
Stir until well blended. Add sour cream, remove from heat
cup lentils (soaked overnight)
white onion, finely chopped
1. In a medium saucepan, boil lentils, carrot and onion in
water to cover by 1-inch until lentils are soft, approximately
2. Remove carrot and onion, and strain lentils in a sieve.
2 cups of fresh spinach, packed
1 cup whole baby red beets with 1" stem remaining (regular size
beets will do).
1 Tablespoon canola oil
1. Bring 3 quarts of water to a boil. Add baby red beets and
simmer for approximately 10 minutes (or longer if using larger
beets) over low heat. Remove from water, let cool, peel, then
2. Heat canola oil in a 12-inch skillet. Sauté spinach over
medium high heat until wilted. Add lentils, red beets, salt
1. Form a small mound of spinach, lentils and beets in the center
of plate, and drizzle beet juice in a circle around it.
2. Place salmon steak on spinach.