Nordic and Appalachian cuisine unite in this seasonal fall dish. Sustainable Kvarøy Salmon fillets are roasted with a sorghum glaze — an Appalachian staple. Roasted beets, fennel and whole grain sorghum make for a healthy and hearty salad finished with a tangy yogurt sauce.
Find Kvarøy Arctic Salmon at a retailer near you by following this link
While we advocate for as local as possible, that choice isn’t always available. Thus, we look outside our foodshed to find the best quality product from a trustworthy source that shares our philosophies.
The flavor of Kvarøy Arctic Salmon is a representation of the cool Arctic waters in which they are sustainably raised by a third-generation family salmon farming operation. Inspired by this delicious taste of place, we created a recipe that complements the protein-packed salmon while highlighting seasonal, flavorful, Appalachian ingredients.
Adding salmon to your weekly diet offers a wide range of health benefits. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, it is an excellent addition to any healthy diet and can be prepared for any meal.
Recipe by Lisa Archer, Roanoke
Ingredients
Salmon
4, 6-ounce skin on Kvarøy Arctic Salmon fillets
3 tablespoons olive oil
2 tablespoons sorghum syrup
1 tablespoon fresh lemon juice
1 teaspoon caraway seeds
Salt
Pepper
Beet-Sorghum Salad
1 bunch beets, scrubbed, and chopped into 1” cubes, greens trimmed and reserved,
1 bulb fennel, trimmed and thinly sliced
4 tablespoons olive oil
1 cup sorghum grain
1 clove garlic
1 ½ tablespoons sherry vinegar
1 tablespoon fresh lemon juice
Salt and pepper to taste
Sauce
3/4 cup full-fat plain Greek yogurt
2 teaspoons horseradish (jarred version)
1 tablespoon sherry vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground caraway
Salt and pepper to taste
INSTRUCTIONS
MAKE THE SALAD
- Preheat oven to 400 ℉. On a rimmed baking sheet lined with aluminum foil, toss beets and fennel with 2 tablespoons olive oil and season with salt and pepper. Arrange in a single layer and roast until beets and fennel are tender, about 1 hour. Remove from oven and place in a large bowl.
- Meanwhile, in a saucepan, bring two quarts of salted water to a boil. Add 1 cup of rinsed sorghum and the clove of garlic, return to a boil, then reduce heat to medium-high and boil, uncovered, until soft, about 1 hour. Remove from heat and drain sorghum, discarding the garlic clove.
- Combine cooked sorghum with beets and fennel in a large bowl and toss with remaining two tablespoons olive oil, sherry vinegar and lemon juice. Season with salt and pepper to taste.
- In a small saucepan of boiling water, blanch beet greens for 2 minutes. Drain, cool under cold water, and pat dry. Roughly chop beet greens and toss with salad. Set aside.
MAKE THE SAUCE:
Whisk all ingredients in a small bowl. Set aside.
ROAST THE SALMON
- Preheat oven to 400 ℉. In a small bowl, whisk together olive oil, sorghum syrup, lemon juice and caraway seeds. Season salmon fillets with salt and pepper and place, skin-side down, on a lightly greased baking sheet. Brush fillets with glaze and bake for 12-15 minutes, brushing with glaze again at the halfway mark.
- To serve: spoon sauce onto plates and mound salad alongside. Top with salmon, skin side up, and serve with remaining sauce.
