Orange-Dusted Seared Copper River Salmon

- 3 organic blood oranges
- 1 cup sugar
- 1 cup plus 3 tablespoons water
- 2 shallots, peeled and minced
- 2 large beets, roasted in a 400°F oven for 30 minutes, then peeled and diced small
- 3 tablespoons red wine vinegar
- Salt and pepper to taste
- 1/2 cup orange oil (Agrumato is best)
- 1 tablespoon extra-virgin olive oil
- 1 pound salmon fillet, preferably wild Alaskan or Copper River
- 1 tablespoon unsalted butter
- 2 pints baby beet greens
Instructions:
This recipe features salmon, which we’ve long known is one of the best foods you can eat for a healthy heart. Dusted with orange and surrounded by deeply colored, rich tasting beets, beet greens, and blood orange vinaigrette, this delicious recipe is like a gift to your heart. Serving it is a gift to your family, too.
- Cut just the very outer zest from two of the oranges and set it aside. Squeeze the juice from the two peeled oranges and set that aside.
-  In a medium saucepan, bring the sugar and 1 cup water to a boil over high heat. Add the orange zest and cook 10–15 minutes.
- Preheat the oven to 250°F. Pour the sugar water with orange zest onto a baking sheet lined with parchment paper. Turn off the oven and put it in the oven to dry. This takes about 2 hours  if you have a pilot light, but ovens vary, so it could take up to 4 hours. The sugar water should be dry, not pliable, but not browned. When the mixture has dried, puree it to a fine dust in a spice grinder or blender. Set aside.
- Place the shallots in a bowl with 1 tablespoon diced beets, the reserved orange juice, a pinch of the orange dust, the vinegar, salt, and pepper. Let it sit 10–15 minutes, then whisk in the orange oil. Taste and add more salt and pepper if necessary. Set the vinaigrette aside.
- Put the butter and remaining 3 tablespoons water in a saucepan, and add the remaining beets. Heat over medium-high until the beets are glazed, about 8 minutes. Season with salt and pepper.
-  Meanwhile, heat a large skillet over high heat and add the olive oil. Season the salmon with salt, pepper, and orange dust. Sear in the hot olive oil, caramelizing on all sides, about 5 minutes.
-  Peel and slice the remaining orange and arrange the slices on a platter. Spoon the glazed beets onto one side of the platter and place the seared salmon beside them.
-  Toss the baby beet greens in the vinaigrette and pile on top of the salmon and beets. Drizzle the remaining vinaigrette over the platter. Serve warm.