Salmon and Beet Salad
In a medium pot, bring 4 cups of water to a boil. Add beets, vinegar and sugar and simmer for 30 minutes. Remove the beets from heat, drain the water and cool.
When beets are cool enough to handle, remove skin and cut in wedges. While beets are cooling, preheat oven to 400°F and place salmon on a baking sheet. Mix together honey and water, pour over salmon and sprinkle with sea salt. Bake for 15 minutes until desired doneness. Remove from oven and let salmon stand for a few minutes. Flake the cooked salmon and mix with the warm beets. Add in the whipping cream and lemon juice and mix.
This dish can be enjoyed as a main course or as a side dish. Serve and eat immediately. For food safety reasons, this dish should not be eaten as leftovers.
Serves 4
Directions
In a medium pot, bring 4 cups of water to a boil. Add beets, vinegar and sugar and simmer for 30 minutes. Remove the beets from heat, drain the water and cool.
When beets are cool enough to handle, remove skin and cut in wedges. While beets are cooling, preheat oven to 400°F and place salmon on a baking sheet. Mix together honey and water, pour over salmon and sprinkle with sea salt. Bake for 15 minutes until desired doneness. Remove from oven and let salmon stand for a few minutes. Flake the cooked salmon and mix with the warm beets. Add in the whipping cream and lemon juice and mix.
This dish can be enjoyed as a main course or as a side dish. Serve and eat immediately. For food safety reasons, this dish should not be eaten as leftovers.
Serves 4
