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Grilled Salmon With Beets and Orange

Dress Up Your Dinner: Grilled Salmon With Beet Blood Orange Relish

The following is an excerpt from a post that was originally featured on HeatherChristo.com and written by Heather Christo, who is part of POPSUGAR Select Food.

Grilled salmon (one of my favorite things ever!!) is topped with a jaw-droppingly gorgeous beet blood orange relish. Beets and orange go so, so nicely together, and this dish is what also inspired this cocktail.

While this is a beautiful dish for just a few people, you could grill a whole bunch of fillets at once and then arrange them on a platter and top them all with the relish and serve extra on the side.

That awesome flavor that the grill gives the salmon (and the crispy delicious skin!) is wonderfully contrasted and complemented by the beets and blood orange and red onion. I also looooove the drizzle of balsamic glaze that I like to add — but it's fantastic without as well. Enjoy!

Grilled Salmon With Beet Blood Orange Relish

From Heather Christo

Grilled Salmon With Beets and Orange

Ingredients

  1. For the relish:
  2. 2 yellow beets, boiled, peeled, and diced
  3. 2 purple beets, boiled, peeled, and diced
  4. 1 blood orange, the skin and pith cut off and diced
  5. 1/2 cup red onion, diced
  6. 2 tablespoons olive oil
  7. 2 tablespoons red wine vinegar
  8. 1/4 cup orange juice
  9. Kosher salt
  10. 1/2 cup fresh parsley leaves
  1. For the salmon:
  2. 2 eight-ounce salmon fillets with skin
  3. 2 tablespoons olive oil
  4. Kosher salt
  5. Balsamic glaze (optional, for garnish)

Directions

  1. Preheat the grill to high heat.
  2. While the grill is warming up, make the beet relish. In a medium bowl, combine the beets, blood orange, onion, oil, vinegar, and orange juice, and mix well. Season to taste with kosher salt, and then toss in the fresh parsley leaves.
  3. Rub the salmon generously with olive oil and sprinkle with kosher salt.
  4. Lower the grill's heat to medium, and then place the salmon on it skin side down. Cook for 3 minutes, and then flip and cook for 1 to 2 more. The fish should be barely cooked through.
  5. Transfer the salmon to a serving platter, and serve immediately, topped with the beet blood orange relish.
Image Source: Heather Christo
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