Mustard Crusted Salmon with Beet-Raspberry Vinaigrette & Fried Leeks

This recipe was featured in my newsletter dated July 5, 2007.

Mustard Crusted Salmon with Beet-Raspberry Vinaigrette & Fried Leeks

The original version of this recipe comes from Mario Batali's cookbook, "Babbo." I've added raspberry balsamic vinegar to the vinaigrette. I also find I prefer the look of fried leeks for this dish instead of his recommended scallions. Nonetheless, this dish presents beautifully.

The beet vinaigrette is extremely versatile, if not just to add a splash vibrance to a dish. And it freezes very well.

For the vinaigrette:
3 beets, trimmed
½ c. +2 tbs. EVOO
¼ tsp. salt 3 tbs. raspberry balsamic vinegar

For the fish:
3 leeks, trimmed of roots & tops
½ c. mustard seeds
¼ c. coarse sea salt
¼ c. EVOO
4 servings wild king or North Atlantic salmon
blender

Click to view larger image.

Preheat oven to 350°.

Each on a large sheet of foil, drizzle the beets with 2 tbs. of the olive oil. Individually, wrap the beets tightly in the foil and roast until very tender, about an hour.

While the beets roast, julienne the white part of the leeks and rinse thoroughly. Heat a couple inches of oil to 350° and fry them until they just start to turn golden—a minute or so. (Alternatively, you can roast them at 450° in some EVOO and salt for perhaps 15 minutes until they blacken a bit in places.) Set aside, keeping them warm.

When the beets are cooked and cool enough to handle, peel them and cut each of them into 4 or 5 pieces. Place the beet pieces in the blender and pulse to form a very fine purée. Into the blender, combine the beet purée, raspberry balsamic vinegar, ½c. of the olive oil, and salt, adding more vinegar if necessary to create the desired acidity. Set aside. (Note: the salt is the flavor enhancer—don't skip it.)

In a shallow bowl, pour out the mustard seeds. Season the salmon fillets with coarse salt and press the top and bottom of each fillet into the mustard seeds to coat completely.

In a nonstick pan, heat the remaining ¼ c. of olive oil until smoking. Carefully place the fillets in the pan, top down, and cook without disturbing for at least 3-4 minutes, allowing the seeds and salt to form a crust. When you've tested the crust by shaking the pan slightly and are confident that you will not disturb the crust by turning the fish, turn each fillet with a broad spatula and cook on the bottom side for one minute. Set aside and keep warm.

Place a few of the leeks on each plate, top with a cooked fillet, crust side up, and some of the beet vinaigrette (I use a ketchup squeeze bottle to get it just right), top with some leeks, and serve immediately.

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Mustard Crusted Salmon with Beet-Raspberry Vinaigrette & Fried Leeks Recipe