Seared Salmon with Deviled Egg Relish and Roasted Root Vegetables
Chef Matthew
Rated 5.0 stars by 1 users
Author:
Chef Matthew
Servings
2-3
Prep Time
25 minutes
Cook Time
30 minutes
Hey there, it’s Chef Matthew! Tonight we’re going bold with Seared Salmon topped with Deviled Egg Relish, served over Roasted Root Vegetables. Think crispy-skinned salmon with a smoky-sweet kick, creamy deviled egg relish for a tangy twist, and golden caramelized carrots, parsnip, and beet to round it all out. A comforting, colorful plate that’s as elegant as it is hearty!
Ingredients
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2 ButcherBox Salmon Fillets (6 oz each, skin-on)
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1 Tbsp ButcherBox Sweet & Smoky BBQ Rub Seasoning
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2 medium carrots
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1 medium parsnip
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1 small golden beet
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2 Tbsp olive oil
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Salt & pepper, to taste
For Deviled Egg Relish:
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2 large eggs
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2 Tbsp mayonnaise
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1 tsp Dijon mustard
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1 tsp apple cider vinegar
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1 Tbsp dill pickle relish
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½ tsp smoked paprika
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Salt & pepper, to taste
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Fresh chives, minced (for garnish)
Mise en Place 🔪
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knife
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cutting board
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Mixing bowls
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Sheet pan & parchment paper
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Small saucepan
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Nonstick or cast-iron skillet
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Tongs or spatula
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Measuring cups
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spoons
Directions
Preparation
Peel 2 carrots, 1 parsnip, and 1 beet. Cut each into ½-inch chunks.
In a mixing bowl, toss with 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.
Place 2 eggs in a small saucepan, cover with cold water, bring to a boil, then simmer 9 minutes. Transfer to ice water, peel, and finely chop.
In a small bowl, combine chopped eggs with 2 Tbsp mayo, 1 tsp Dijon, 1 tsp vinegar, 1 Tbsp relish, ½ tsp paprika, and season to taste. Stir until creamy.
Pat dry 2 salmon fillets, then rub with 1 Tbsp Sweet & Smoky BBQ Rub Seasoning.
How to Cook:
Preheat oven to 425°F (220°C). Spread seasoned carrots, parsnip, and beet on a parchment-lined sheet pan. Roast 20–25 minutes, flipping halfway, until golden and tender.
Heat a skillet over medium-high with a drizzle of olive oil. Place salmon skin-side down. Cook 4 minutes, then flip and cook another 2–3 minutes, until just opaque in the center.
Divide roasted vegetables between plates. Place salmon on top. Spoon Deviled Egg Relish generously over salmon. Garnish with minced chives.