I’m feeling guilty again.
It might be the fact that a Big Mac fell in my mouth around 2am last night. Or that I ate the french onion dip I was supposed to be saving for that party I’m throwing, in my car on my way home from the store. Or that I went to a power yoga class and spent most of it rolling around in various forms of child’s pose because my make-up looked too good to break a sweat. I need a healthy dinner in my life.
But healthy doesn’t have to be a bad thing. I’ve got a real love affair going with roasted vegetables in all shapes and forms, especially beets, which are good for you and pretty darn delicious, plus sturdy enough to satisfy a carbohydrate craving. I also love steelhead trout which has a similar taste and texture to salmon, and the sour cream sauce gives it a creamy tang to break up the richness of the fish. This meal is packed with flavour and won’t leave you feeling like a whale. Not that there’s anything wrong with whales. Or eating french onion dip in your car.
Steelhead with Roasted Beets
2 6 to 8 oz steelhead fillets (can’t find steelhead? sub salmon, it’ll work just swell)
4 medium-sized beets (if they’re huge, cut them in half), tops trimmed off
4 sprigs asparagus, bottoms trimmed off (easiest way to do that is hold the asparagus in two hands and snap the bottom off– it’ll break off right where it needs to and leave you with the tender part of the asparagus. Save the ends to make soup if you like!)
3 tbsp goat cheese
1 leek, tough end trimmed off, cut in half lengthwise and then into thin quarter moons
1/3 lb baby yukon gold potatoes, halved
1 cup sour cream
1 tbsp chives, finely chopped
1 tbsp parsley, finely chopped
the juice of 1 lemon
1 splash of water
1 tbsp grapeseed oil
3 tbsp extra virgin olive oil
salt and pepper
Preheat the oven to 45oF. Arrange the beats on a large piece of aluminum foil. Drizzle with a tbsp of olive oil and season with salt and pepper. Wrap the beets in the foil and place on a baking sheet. Roast for about 30 minutes.
When the beets are about ten minutes in, add the potatoes to the baking sheet, drizzling with another tbsp of olive oil and seasoning with salt and pepper. Continue roasting.
Make the sour cream sauce. Combine the sour cream, half the juice from the lemon, the chives, and parsley, and a dash of water to thin the sauce out. Mix well and season with salt and pepper. Set aside.
Check the beets to see if they’re done by pricking with a fork to see if they’re tender. Take them out of the oven and foil and let them cool so you can handle them. Peel them with a damp paper towel to get the skins off, then slice them into segments or wedges.
Add the asparagus spears to the baking sheet with the potatoes once the potatoes are almost fork-tender. Drizzle with the remaining tbsp of olive oil and season with salt and pepper. Roast for 7 to 10 minutes or until the asparagus is also fork tender.
Cut the asparagus into one-inch pieces. Add to a salad bowl with the chopped beets, the potatoes, and the goat cheese. Mix well and taste for seasoning. If you want to be a little more indulgent, a little drizzle of truffle oil tastes amazing on this salad.
Heat a frying pan over medium-high heat with the grapeseed oil. Add the leeks and sautee a few minutes, then transfer the sauteed leeks with a slotted spoon into the beet salad as well. Leave the oil flavored with the leeks in the pan, and start your fish. Season the fish just before cooking with salt on both sides, then add to the pan skin-side down. Cook for about 4 minutes or until the top is almost opaque. Flip gently and cook for 2 more minutes, then get it off the heat. Squeeze with the remaining lemon juice.
To serve, pile some salad on a plate and top with a steelhead fillet and then a drizzle of sauce. YES!