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Seared Salmon Salad with Beets and Blackberries

Created by breezermom on September 1, 2024

3 tablespoons olive oil, divided
24 ounces salmon fillets, (4 fillets)
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
12 ounces gold beets, peeled and cut into 1/2 inch wedges (may use regular beets) (2 beets)
1/4 cup water

Step 1: Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat.
Step 2: Sprinkle the salmon fillets with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the fillets to the preheated skillet, skin side down. Cook for 4 minutes on each side, or until done. Remove from the pan.
Step 3: Place the beets and 1/4 cup water in a microwave-safe bowl. Cover with plastic wrap. Microwave on high for 6 minutes or until tender. Drain.
Step 4: Whisk together the remaining 2 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, rind, and juice in a small bowl.
Step 5: Combine the beets, greens, blackberries, and mint in a large bowl. Add the vinegar mixture and toss gently.
Step 6: Place 2 cups of the greens mixture on each of 4 plates and top with the salmon fillets.