Graveyard Salmon

9 ingredients
1 steps

Ingredients

  • 1 Lrg Cooked Candy Cane Beet, Peeled
  • 3 Lb Skinless Boneless Salmon Fillets
  • Extra-virgin Olive Oil, for brushing
  • Kosher Salt, to taste
  • Freshly-ground Black Pepper, to taste
  • 1/2 Cup Balsamic Vinegar
  • 1/2 Cup Water
  • 3 Tbl Fresh Lemon Juice
  • 3 Tbl Light Brown Sugar

Directions

  1. 1
    {"0":"* Cut the beet into 1\/4-inch thick slices. Using a jack-o'-lantern cookie cutter, cut the beet slices into jack-o'-lanterns and set aside.","2":"* Place the salmon on a foil lined baking sheet, lightly brush with oil, and season generously with salt and pepper. Roast the salmon until just cooked through, about 15 minutes.","4":"* Meanwhile, combine the vinegar, water, lemon juice, and brown sugar in a saucepan. Bring to a boil and cook, stirring occasionally, until thickened and reduced to glaze.","6":"* Carefully transfer the salmon to a serving platter and arrange some of the beet jack-o'-lanterns in a row down the center of the fillet. Spoon the glaze over the top. Serve hot or at room temperature.","8":"* This recipe yields 8 servings."}

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