A lime-forward vinaigrette adds pucker and punch to the salmon and salad, rounded out by earthy-sweet beets and juicy blackberries. Mint with blackberries is a favorite cocktail combo that also works in a fresh entrée salad. If you have leftover mint leaves, steep in simple syrup and refrigerate for sweetening lemonade or tossing with fresh fruit for a brunch salad. The trick to perfectly cooked salmon on the stove is to keep the heat no higher than medium. This allows the skin to crisp slowly while the fish cooks to the perfect doneness.
3 tablespoons olive oil, divided
4 (6-oz.) salmon fillets
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 (6-oz.) golden beets, peeled and cut into 1/2-in. wedges
1/4 cup water
1 tablespoon white balsamic vinegar
1/2 teaspoon grated lime rind
2 teaspoons fresh lime juice
1 (5-oz.) pkg. mixed baby greens
1 cup fresh blackberries, halved
1/4 cup torn fresh mint
Est. added sugars g
How to Make It
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium. Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fillets, skin side down, to pan; cook 4 minutes on each side or until done. Remove from pan.
Place beets and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 6 minutes or until tender. Drain.
Whisk together remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, rind, and juice in a small bowl. Combine beets, greens, blackberries, and mint in a large bowl. Add vinegar mixture; toss. Place 2 cups salad on each of 4 plates; top each serving with 1 fillet.