The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift Shop the South Marketplace Newsletter App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Wild Salmon with Beets and Orange Vinaigrette



4 wild salmon fillets, skin on

2 tablespoons olive oil

2 golden beets, peeled and shaved, warm

¼ cup orange vinaigrette (recipe below)

2 tablespoons bull’s blood beet puree, warm (recipe below)

¼ cup prepared bulgur wheat, warm (recipe below)

1 cup roasted baby Chioggia beets

½ cup Marcona almonds

¼ cup chervil, chopped

Orange Vinaigrette

½ cup orange juice

½ cup canola oil

1½ teaspoons white balsamic vinegar

1 teaspoon sugar

1½ teaspoons salt

chili flakes, to taste

1 garlic clove

1 teaspoon minced shallot

Bull's Blood Beet Purée

2 pounds bull’s blood beets

2 tablespoons white balsamic vinegar

2 tablespoons sugar

1 teaspoon salt

¼ cup heavy cream

Prepared Bulgur Wheat

2 cups water

2 cups fine bulgur wheat

2 tablespoons orange juice

½ teaspoon orange zest

Salt to taste

¼ cup orange vinaigrette


  1. Season salmon on both sides with salt. Sear salmon, skin side down, in olive oil over medium-high heat and cook to medium rare.
  2. Dress the warm golden beets with orange vinaigrette and salt.
  3. Place 2 tablespoons of the warm bull’s blood beet puree on the center of the plate. Place ¼ cup bulgur wheat on top of the puree. Place salmon on top of bulgur wheat. Arrange roasted Chioggia beets and Marcona almonds on both sides of the salmon. Place dressed shaved beets on top of salmon, drizzle plate with orange vinaigrette, and top with chervil. Serve.
Orange Vinaigrette
  1. Combine all ingredients in a jar or sealable container. Shake to emulsify.
  2. Check seasoning. Remove garlic clove before use. Yield: 1¼ cups
Bull's Blood Beet Purée
  1. Thinly slice beets. Spread in an even layer in a tall sauté pan.
  2. Add vinegar, enough water to cover beets, sugar, and salt.
  3. Cover with a piece of parchment paper and cook over medium heat until the beets are soft and the liquid has reduced to a glaze. If the liquid evaporates before the beets are cooked add a little more water and cook longer.
  4. Puree beets in a blender with the cream. Check seasoning. Yield: 2 cups
Bulgur Wheat
  1. Bring water to a boil and pour over the bulgur wheat. Cover tightly with plastic wrap. Let stand in a warm place for 20 minutes.
  2. Combine remaining ingredients with the bulgur. Check seasoning. Yield: 4 cups
Print Recipe