|  home | feedback | help          

Chef Marcus Samuelsson, Aquavit, New York, New York

Horseradish-Crusted Salmon with Golden Beet Sauce

Yield: serves 4

Horseradish-Crusted Salmon

  • 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 minutes).

Beet Juice

  • 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 and reserve.



  • ˝ cup lentils (soaked overnight)
  • ˝ carrot, chopped
  • ˝ 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 10 minutes.

    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 cut lengthwise.

2. Heat canola oil in a 12-inch skillet. Sauté spinach over medium high heat until wilted. Add lentils, red beets, salt and pepper.

To Serve:

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.

Aphrodisiacs Archives:
 • vol.13  • vol.12  • vol.11  • vol.10  • vol.9  • vol.8  • vol.7  • vol.6  • vol.5  •  vol.4  • vol.3  • vol.2    vol.1
  • Savory Chocolate Recipes
  • How to Pair Wine and Chocolate
  • Lobster Scrambled Eggs
  • All About Oysters
  • Learn More About Champagne Terroir

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy