BBQ salmon and beet salad

October 22, 2015 | Nutritional video recipes


  • 4 pc. salmon filets
  • 4 tbsp. grainy mustard
  • 2 tbsp. cold water
  • 1 tbsp. fresh chopped dill

For the vinaigrette

  • 1 ea. egg yolk
  • 3 tbsp. white balsamic vinegar
  • 1 tbsp. grainy mustard
  • 1 tbsp. honey
  • 6 tbsp. extra virgin olive oil
  • TT salt and pepper

For the beets

  • 4 ea. fresh beets, heritage or red
  • 1 tbsp. extra virgin olive oil
  • TT salt and pepper

For the salad

  • 4 oz. spring mix
  • 1/2 oz. fresh dill
  • 1/4 cup fresh goat cheese
  • 1/4 cup toasted or candied pecans


Start the BBQ on medium heat, or preheat the oven to 400F
Lightly oil and season the beets, wrap in aluminum foil and place on top shelf of grill or middle of oven
Roast until fork tender, cool slightly, peel and quarter
Combine the mustard, dill and cold water, seaside
In a bowl, combine the egg yolk, white balsamic, grainy mustard and honey
Whisk vigorously together and very slowly add the oil in while whisking, to create an emulsion, season
Grill the salmon to your liking, about 6-8 minutes, when almost done, brush the top generously with the mustard marinade
Toss the salad and fresh dill with the vinaigrette, season
Place on a plate, surround with wedged beets, pecans, and goat cheese
Serve with the grilled salmon and enjoy!

Source: Chef Paul Schufelt