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{"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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