BBQ salmon and beet salad


  • 4 pc. salmon filets
  • 4 tbsp. grainy mustard
  • 2 tbsp. cold water
  • 1 tbsp. fresh chopped dill

For the vinaigrette

  • 1 ea. egg yolk
  • 3 tbsp. white balsamic vinegar
  • 1 tbsp. grainy mustard
  • 1 tbsp. honey
  • 6 tbsp. extra virgin olive oil
  • TT salt and pepper

For the beets

  • 4 ea. fresh beets, heritage or red
  • 1 tbsp. extra virgin olive oil
  • TT salt and pepper

For the salad

  • 4 oz. spring mix
  • 1/2 oz. fresh dill
  • 1/4 cup fresh goat cheese
  • 1/4 cup toasted or candied pecans


  • Start the BBQ on medium heat, or preheat the oven to 400F
  • Lightly oil and season the beets, wrap in aluminum foil and place on top shelf of grill or middle of oven
  • Roast until fork tender, cool slightly, peel and quarter
  • Combine the mustard, dill and cold water, seaside
  • In a bowl, combine the egg yolk, white balsamic, grainy mustard and honey
  • Whisk vigorously together and very slowly add the oil in while whisking, to create an emulsion, season
  • Grill the salmon to your liking, about 6-8 minutes, when almost done, brush the top generously with the mustard marinade
  • Toss the salad and fresh dill with the vinaigrette, season
  • Place on a plate, surround with wedged beets, pecans, and goat cheese
  • Serve with the grilled salmon and enjoy!

Source: Chef Paul Schufelt