Spice-crusted Salmon With Ginger Roasted Beets
2 1 /2 pounds beets (about 8 medium), peeled and cut into wedges
1 1 /2 tablespoons finely chopped peeled fresh ginger
A whole side (about 3 pounds) of salmon, with skin
1 tablespoon + 2 teaspoons olive oil
Peppercorns 1 /2 teaspoon black
1 /2 teaspoon dried rosemary
1 /2 teaspoon pink peppercorns
2 teaspoons coriander seeds
1 /2 teaspoon coarse sea salt
3 tablespoons chopped chives
3 /4 teaspoon fine sea salt
3 tablespoons parsley leaves
Preheat oven to 450 ° C. Place the tube on a rimmed baking sheet large enough to hold them in one layer. Sprinkle with ginger, sea salt fine 1 tablespoon oil and toss to coat. Bake in center of oven, stirring once or twice during cooking, until lightly browned and tender, 25 to 30 minutes.
At the same time, a place of black pepper spice grinder and pulse once or twice until the cracked, or put them on a cutting board and rolling pin with crack cocaine. Add red pepper, coriander seeds, rosemary and salt, crushed, or the pulse continues until the mixture is coarsely ground. Line a large rimmed baking sheet with parchment paper and grease the paper and place the salmon on top, folding the thin tail section if the thread is too large baking pan. Brush salmon with remaining 2 teaspoons oil and sprinkle with the mixture of pepper. When the beets are roasted for about 15 minutes, put the salmon in the upper rack of the oven and cook until just slightly pink in center, about 15 minutes.
Salmon parchment Loosen with a spatula, then use two spatulas to transfer large salmon on a plate. Spoon beets all the salmon and sprinkle with chives and parsley