Warm steelhead and roasted beet salad with crispy potatoes

Indulge in a savory combination of succulent steelhead, tender roasted beets, and crunchy potatoes in this warm and comforting salad.

Ingredients:

• 4 small Steelhead trout fillets
• 2 small yukon gold potatoes (or other starchy potatoes, like russets), sliced very thinly
• 3 beets
• 3 - 5 radishes (depending on size), thinly sliced
• 150 grams of guanciale, sliced into small cubes
• 1 clove garlic, minced
• 1 shallot, minced
• 3 cups mixed salad greens
• 0.25 cups fresh dill, chopped
• 2 tablespoons mayonnaise
• 2 tablespoons dijon mustard
• Olive oil
• Salt and freshly cracked pepper

Instructions:

1. Preheat the oven to 180 °C. Discard the stems and leaves from the beets, rinse thoroughly, then bake until tender, approximately 45 minutes. Allow the baked beets to rest for around 10 minutes, then peel off the skins (they should come off easily) and cut into small wedges.
2. Arrange the potato slices on a baking sheet without overlapping. Coat generously with olive oil, then season with salt and freshly ground black pepper. Roast for about 10 minutes, then turn each slice over and continue to roast for another 10 – 15 minutes until the edges start to brown and become crispy (cooking time may vary based on how thinly you've sliced the potatoes – aim for slices around 2 millimeters thick).
3. Warm a skillet over medium heat. Cook the shallot until see-through, then add the garlic and cook for an additional 1 – 2 minutes. Transfer from the skillet and set aside. Next, cook the guanciale in the skillet until crunchy, then set aside.
4. Mix together the mayonnaise and mustard in a small bowl until thoroughly combined.
5. Place the steelhead fillets on a baking sheet. Lightly brush with olive oil and sprinkle with salt and pepper, then bake until opaque, for about 10 – 12 minutes.
6. In a mixing bowl, toss together the salad greens, shallot, garlic, guanciale, radishes, beets, and dill. Drizzle lightly with olive oil (or for a bolder flavor, a splash of the guanciale fat – it will enhance the salad's taste) then toss to coat. Place a portion of the salad on each plate, add a few potato slices, place a steelhead fillet on top, spoon some dijon mayonnaise over it, and serve.

Summary:

• Calories: 1732 kcal
• Fat: 111 g
• Protein: 84 g
• Carbs: 102 g
• Potassium: 4009 mg
• Magnesium: 265 mg