4 beets
25 ml olive oil 2 tbsp
salt & pepper to taste
2 carrots, peeled & sliced
1 celery stalk, cut into quarters
2 small onions, peeled & quartered
2 bay leaves
10 whole black peppercorns
500 ml dry white wine 2 cup
4 salmon fillets
1 serrano chili pepper, seeded & minced
50 ml parsley, coarsely chopped 1/4 cup
25 ml onion, finely chopped 2 tbsp
15 ml mustard seed 1 tbsp
25 ml balsamic vinegar 2 tbsp
Place beets on a baking tray and drizzle with 1 tablespoon (15 ml) olive oil. Sprinkle with salt and pepper; toss to coat. Roast in preheated 425 F (220 C) oven until tender, 45 to 50 minutes. Remove from oven and set aside to cool.
Place carrots, celery, onions, bay leaves, peppercorns and wine in a shallow saucepan. Add 2 inches (5 cm) of water; bring to a boil. Reduce heat to barely simmer; add salmon. Cook until flesh is firm but slightly moist in the centre, 10 to 12 minutes. Transfer fish to a plate; cover with plastic. Cool to room temperature.
Peel reserved beets; cut into 1/2 inch (1 cm) cubes. Place in a bowl; add remaining tablespoon (15 ml) olive oil, chili pepper, parsley, onion, mustard seed and vinegar. Toss well to combine; serve over salmon.
Serves 4