Warm Steelhead and Roasted Beet Salad with Crispy Potatoes

Directions

1. Preheat your oven to 350 degrees. Remove the stems and leaves from the beets, wash thoroughly, then roast until softened, about 45 minutes. Let the roasted beets sit for about 10 minutes, then remove the skins (they should easily slide off) and slice into bite-sized wedges.
2. Lay the potato slices out on a baking sheet – they should not be overlapping. Brush thoroughly with olive oil, then sprinkle with salt and freshly cracked black pepper. Roast for about 10 minutes, then flip each slice over and roast for another 10 – 15 minutes or until the edges are beginning to turn brown and crispy (this will depend on how thinly you’ve sliced the potatoes – you want to aim for slices about 2 millimetres thick).
3. Heat a pan over medium heat. Sauté the shallot until translucent, then add the garlic and continue to sauté for another 1 – 2 minutes. Remove from the pan and set aside. Now add the guanciale to the pan and sauté until crispy, then set aside.
4. In a small bowl, stir the the mayonnaise and the mustard until well mixed.
5. Place the steelhead fillets on a baking sheet. Brush lightly with olive oil and sprinkle with salt and pepper, then bake until no longer translucent, about 10 – 12 minutes.
6. In a bowl, combine the salad greens, shallot, garlic, guanciale, radishes, beets and dill. Drizzle lightly with olive oil (or, if you’re feeling adventurous, a little bit of the fat that’s rendered off of the guanciale – it’ll add extra depth of flavour to the salad) then toss to combine. Add a handful of the salad to each plate, then add several potato slices and top with a steelhead fillet. Add a spoonful of the dijon mayonnaise on top, then serve.