Salmon and Beets with Yogurt Sauce over Watercress

Name: Salmon and Beets with Yogurt Sauce over Watercress
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 1/4 lb. beets (about 5 small), peeled and cut into 1-inch wedges; 1/2 c. plain yogurt; 2 tbsp. fresh dill, chopped, plus more for serving; 1/2 tsp. lemon zest, plus 1 tbsp. lemon juice; 1 tbsp. olive oil; 1 tbsp. poppy seeds, kosher salt, and freshly ground black pepper; 4 (6-oz.) skinless salmon fillets; 1 tsp. ground coriander; 1 bunch watercress, thick stems removed

By Marian Cooper CairnsPublished: Mar 1, 2016

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winner dinner recipe for salmon and beets with yogurt sauce over watercress

Brian Woodcock

Yields:

4 serving(s)

Total Time:

25 mins

You can't beet this dish. (We couldn't resist.)

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Ingredients

1 1/4 lb. beets (about 5 small), peeled and cut into 1-inch wedges
1/2 cup plain yogurt
2 Tbsp. fresh dill, chopped, plus more for serving
1/2 tsp. lemon zest, plus 1 tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. poppy seeds, kosher salt, and freshly ground black pepper
4 (6-oz.) skinless salmon fillets
1 tsp. ground coriander
1 bunch watercress, thick stems removed

Directions

1. Step 1Set a steamer basket over 1 inch of boiling water in a medium saucepan. Steam beets until tender, 18 to 20 minutes.
2. Step 2Meanwhile, whisk together yogurt, dill, lemon zest and juice, oil, and poppy seeds in a bowl. Season with salt and pepper.
3. Step 3Preheat broiler. Season salmon with coriander and salt and pepper. Broil on a rimmed baking sheet until just opaque throughout, 5 to 6 minutes.
4. Step 4Serve salmon, beets, and watercress topped with yogurt sauce.