| OWL Venice
Salmon with a Beet Puree & Oyster Mushrooms
Servings: 2 servings | Total Time: 1 hour
Pan-seared wild salmon with a creamy beet puree, sauteed oyster mushrooms and fresh watercress served alongside an OWL Venice broth elixir
- 2 (6 oz) wild salmon filets, skin on
- 3 tbsp olive oil
- 2 red beets, skin removed, sliced ½ in quarters
- 1 tbsp fresh thyme leaves
- 4 cups oyster mushrooms
- 1 cup cooked or canned chickpeas
- ⅓ cup vegan yogurt
- ¼ cup olive oil
- 1 lemon *juiced*
- 1 cup watercress
- Sea salt + pepper *to taste*
- Preheat the oven to 425℉. Line a baking sheet with parchment paper. Add the beets to the baking sheet and drizzle with 1 tbsp olive oil, thyme, salt and pepper. Roast for 45 minutes.
- Heat a skillet over medium-high heat and add olive oil. Season the salmon filets with salt and add to the skillet (skin side down) once it is hot. Sear salmon on both sides for 5-6 minutes until the skin is browned and crispy. Remove from the pan.
- Add in one more tablespoon of olive oil to the same skillet and then add in your oyster mushrooms. Sauté until browned for about 6-8 minutes.
- Remove the beets from the oven and add them to a food processor with the chickpeas, yogurt, ½ lemon juice, olive oil and sea salt and pepper. Puree until smooth and creamy.
- Add your beet puree to a plate and place the seared salmon on top with a side of mushrooms. Add a handful of fresh watercress on top of the salmon with a squeeze of lemon. Serve your meal alongside the beef broth elixir.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.