Salmon and golden beet salad with crisp bacon
Instructions:
- 8 small golden beets (about 10 ounces)
- 3 tablespoons extra-virgin olive oil
- 1 / 4 teaspoon coarse salt
- 4 slices turkey bacon (about 2 1 / 4 ounces), sliced crosswise into thin strips
- 1 / 2 lemon, sliced into 4 rounds
- 4 salmon fillets (6 ounces each)
- 1 shallot, finely chopped
- 1 1 / 2 tablespoons white-wine vinegar
- 1 pound baby spinach
- Freshly ground pepper
- Preheat the oven to 350ï€ F. On a piece of aluminum foil, toss the beets with 1 tablespoon oil and the salt; wrap the beets in foil to make a packet. Cook until the beets are easily pierced with a fork, about 35 minutes. Let cool; peel the beets, and slice them into 1 / 4inch-thick rounds.
- Cook the bacon on another baking sheet until crisp, about 10 minutes. Transfer to a papertowel– lined plate; let drain.
- Place the lemon slices and 6 cups water in a large saucepan; bring to a boil. Reduce heat; add the salmon, and cook at a bare simmer until flaky, about 12 minutes. Transfer the fish to a plate; let cool.
- Make the dressing: In a small bowl, whisk together the shallot, vinegar, and remaining 2 tablespoons oil until emulsified.
- Place the spinach and beets in a bowl. Add the dressing and some bacon; season with pepper. Toss to combine. Divide among plates; top each with a salmon fillet. Garnish with the remaining bacon.
- SERVES 4