Seared Beets with Turmeric Tahini Broccoli and Salmon
Ingredients
- 2 broccoli crowns (1 pound total), thick stems peeled if necessary, cut into long spears
- 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- Kosher salt and freshly ground pepper
- 4 pieces (each 4 ounces) skin-on salmon fillet, preferably wild Alaskan
- 4 large red beets (about 2 pounds total), peeled, trimmed, and cut crosswise into ½-inch-thick rounds
- 2 tablespoons tahini
- 2 tablespoons fresh lime juice
- 1 small clove garlic, grated (¼ teaspoon)
- ¾ teaspoon ground turmeric
- 2 scallions, thinly sliced (¼ cup), for serving
Instructions
Seared Beets with Turmeric-Tahini Broccoli and Salmon serves 4 original recipe by Martha Stewart.
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