Salmon With Vanilla-Black Pepper Vinaigrette

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This unusual combination is dynamite (and healthy)! For a special occasion, try this with Maine lobsters.

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees.
  2. Toss the beets in a little oil, salt, and pepper and wrap in foil.
  3. Roast until soft in the center when pierced with a knife, about 1 hour.
  4. When the beets are cool enough to handle, peel and cut into wedges.
  5. In a small bowl, combine the Da Vinci Gourmet Sugar Free Vanilla Syrup with the champagne vinegar.
  6. Slowly whisk in the oil.
  7. Season with the salt and pepper.
  8. Cook the salmon as you like (grill, broil, or saute).
  9. In a bowl, combine the beet wedges, arugula, and nectarines and toss with the vanilla-black pepper vinaigrette.
  10. Top the fish with the salad.

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