Wild Mackerel and Roasted Beet Bowl with Ginger-Pomegranate Dressing and Walnuts

Instructions

1. 01

   Heat the oven to 425°F (220°C). Toss the beet wedges with 1 tsp of the olive oil and a pinch of salt. Spread on a small parchment-lined sheet pan and roast 22-25 minutes (a few minutes longer than the rest of the cook), until tender at the point of a knife. (You can do this ahead.)

2. 02

   Toast the walnuts in a dry small skillet over medium for 90 seconds, shaking, until fragrant. Set aside.

3. 03

   In a small jar, whisk the grated ginger, pomegranate molasses, red wine vinegar, lemon juice, and 1 tsp of the olive oil. Season with a pinch of salt and pepper. Set the dressing aside.

4. 04

   Pat the mackerel dry. Season both sides with salt and pepper. Heat the remaining 1 tsp olive oil in a non-stick skillet over medium-high until shimmering. Lay the fillet skin-side down and press gently with a spatula for 10 seconds. Cook 4 minutes without moving, until the skin is crisp and releases.

5. 05

   Flip and cook 90 seconds more, until just opaque at the center. Transfer to a board and rest 1 minute.

6. 06

   Spoon the warm quinoa into a wide bowl. Top with the arugula, roasted beets, pomegranate arils, and the mackerel.

7. 07

   Drizzle with the ginger-pomegranate dressing, scatter the toasted walnuts and parsley, and serve.