Seared Cajun Salmon with Roasted Beet and Goat Cheese Salad

This might be my favorite summer meal.  Ok, I can't say that yet because summer technically hasn't even started yet, but it defiantly going to be a go-to meal for the next few months.  The salmon is spicy, seared, flaky, and bursting with flavor while the salad combines earthy, roasted beets with creamy, tangy goat cheese.  Together you have a plate worth celebrating!

The Salad.  I always forget about beets.  They are not a standard vegetable that most people keep stocked in their kitchen and I am no exception.  Every time I cook with beets, however, I always wonder why I don't use them more.  They add an sweet, earthy tone to dishes that is uniquely wonderful, especially when they are roasted.  The arugula base of the salad adds a spicy note that balances the sweetness of the beets.  Creamy goat cheese provides a richness that really elevates the salad.  Avocado and red onions were an afterthought, but my motto is avocado makes everything instantly better.  Truth.

I dressed the salad in a balsamic vinaigrette with zested garlic and chopped chives for a garden-fresh flavor.  This dressing is divine on just about any salad, so feel free to make a double batch and use it with other vegetables!

The Salmon.  Ever since I got a cast iron skillet, I have been relishing in it's ability to make everything tastier.  I started with a cast iron grill pan, and it has been producing the best indoor grilled chicken and steaks I have ever had.  It was only a matter of time before I got a flat cast iron pan, and boy am I glad I did!  It is the perfect way to cook fish.  While the slotted grill pan is too rough for delicate fish, the flat version allows for a nice sear and cooks fish to perfection.  I seasoned the salmon with my cajun spice mix, and boy was that a tasty idea!  The sweet salmon and spicy seasoning creates a mouthful of heaven with every bite.  And this is coming from someone who does not like fish all that much!  Salmon is pretty much the only seafood I'll eat.  This cast iron skillet might change that.

Don't miss out on the amazing flavors packed into this simple dish!  Wether you make just the salad, just the salmon, or both, you are in for a real treat.


Seared Cajun Salmon

serves 2

2 4-6 oz wild alaskan salmon fillets
2 tsps cajun seasoning
2 Tbsps pasture raised butter or coconut oil

cast iron skillet

Directions:
Heat the butter/oil on medium heat in the skillet.  While the oil is heating, generously rub cajun seasoning on the non-skin side of the salmon.   Add the salmon to the skillet when heated, skin side up.  Cook for 3-4 minutes, then flip and cook for another 3-4 minutes.

*My salmon fillets were about 1 1/2 inches, so your cooking time will vary depending on the thickness of your fillets.  Once you flip the salmon the first time, start checking the doneness of the fish after 3 minutes to avoid overcooking.  The salmon is done when it easily flakes when stuck with a fork.


Roasted Beet and Goat Cheese Salad

makes 2 servings

4 cups baby arugula
1 medium beet
1/4 small red onion, sliced thin
2-3 oz soft goat cheese
1/2 avocado, diced

fresh chive balsamic vinaigrette (to taste)

Directions:
Preheat oven to 450 F (I used my toaster oven).  Line a small pan with parchment paper.  Peel and dice the beet into 1/2" pieces and place on the prepared pan.  Pour the vinaigrette just enough to coat the beets then gently toss them to make sure the dressing is covering all sides of the beets.  Cook for twelve minutes, stirring once after six.

Add the arugula and onion to a large bowl and toss with the dressing.  Sprinkle the beets, goat cheese, and avocado over the top and gently toss before plating.


Fresh chive balsamic vinaigrette

1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 Tbsp chopped fresh chives
1 clove garlic, zested
salt and pepper, to taste

Directions:
Whisk everything together.  Store in a air-tight container in the fridge.