Beets, salmon, fennel, and pecans . . . every single ingredient screams EAT ME! The sweet beet paired with orange and fennel enhances the salmon's subtle flavor and offers a highly nutritious profile: Omegas, Vitamin C, Magnesium, and Amino Acids.
Roast the beet-glazed salmon in the oven or grill in aluminum foil for about 15 minutes (6-7 minutes each side). Grilling provides a delicious "crunch" combined with the juiciness of the marinade.
Happy eating!
Beet-Glazed and Fennel Salmon Recipe
INGREDIENTS
for the salmon
2 large fillets of salmon or 1 large piece for a dinner party, about 1 1/2 pounds
2 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon sugar
1 medium beet, diced
for the salad + vinaigrette
1 medium bulb fennel, thinly sliced or cut with a mandolin
1 large orange, peeled and thinly sliced
a handful of fennel frond, roughly chopped
fresh pecans, finely chopped
1/4cup champagne vinegar
1 1/2 tablespoon orange juice
1 tablespoon lemon juice
1 tablespoon sugar
pinch of salt
1 tablespoon olive oil
DIRECTIONS
1. Preheat oven to 425 degrees. Line a cookie sheet with parchment. Place salmon skin side down. Sprinkle with salt.
2. In a small saucepan, combine orange juice, lemon juice, sugar and beet. Cook over medium heat until mixture starts to thicken, about 5 minutes. Strain liquid into small bowl. You can reserve beets for another use.
3. Brush salmon with glaze and roast in oven for 15 minutes. Salmon should be firm and flaky. Let rest for 5 minutes.
4. While the fish is in the oven, combine champagne vinegar, orange juice, lemon juice, salt, and sugar. Whisk in olive oil.
5. Assemble salad on platter. Lightly dress with vinaigrette, and top with salmon.
6. Sprinkle with another tablespoon of fennel frond.
Recipe and photo credit: birdandclever.
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