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Roasted Salmon Tacos with Golden Beets and Black Grape Sauce recipe from BaconFatte.com

Roasted Salmon Tacos with Golden Beets and Black Grape Sauce

Roasted Salmon Tacos with Black Grape Sauce are colorful and flavorful, and they're easy to make (and make ahead) for guests or a nice weeknight dinner!
Cuisine Seafood
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 - 8
Author Michele Phillips, BaconFatte.com

Ingredients

For the Salmon

  • 1 pound fresh salmon
  • Olive oil
  • Fine sea salt & freshly ground black pepper to taste
  • 1 lemon divided
  • 4 cups organic spring mix mesclun greens, loosely packed
  • 8, 4-5 ” soft white corn or flour tortillas
  • Kale or other fresh microgreens

For the Beets

  • 1 medium-sized golden beet peeled and diced
  • 1 tablespoon butter
  • Fine sea salt & freshly ground black pepper to taste

For the Black Grape Sauce

  • 3 tablespoons butter
  • 1 pound fresh black or dark red grapes about 2 heaping cups, washed and halved
  • 1 shallot halved & thinly sliced or finely chopped (about ¼ cup)
  • ¼ cup white wine vinegar
  • Fine sea salt & freshly ground black pepper to taste

Instructions

For the Salmon

  1. Preheat oven to 400 degrees F.
  2. Line a baking sheet with foil, and rub salmon completely with olive oil. Drizzle with juice from one half of the lemon, season with salt and pepper to taste, and roast in a preheated oven for 15 minutes, or until salmon flakes apart easily with a fork.

For the Beets

  1. In a small sauce pan, melt 3 tablespoons of butter over medium heat. Place diced beets in the pan and sauté for about 15 minutes or until tender with just a bit of crunch. Season lightly with salt and pepper if desired.

For the Black Grape Sauce

  1. In a small, lidded pan, melt the butter over medium heat. And add the halved grapes, shallots, and white wine vinegar. Stir well using a heat-resistant spatula, and cover. Cook for about 20 minutes, stirring every five minutes and gently smashing the grapes with the spatula as they cook down. Sauce will be thick (not runny) with just a small amount of liquid when done. Season to taste.

Recipe Notes

*The salmon, beets and sauce can be cooked in advance and stored overnight in air-tight containers in the refrigerator. Warm slightly before serving.
*Sauce recipe makes about ¾ cup.