Spooky Salmon With Graveyard Glaze

Recipe Ingredients

1		Cooked candy cane beet - peeled (large)
3 lbs	1362g / 48oz	Skinless boneless salmon fillet
		Extra-virgin olive oil - for brushing
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Balsamic vinegar
1/2 cup	118ml	Water
3 tablespoons	45ml	Fresh lemon juice
3 tablespoons	45ml	Light brown sugar - (packed)

Recipe Instructions

Arrange a rack in the upper third the oven and preheat to 425 degrees.

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.

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.

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.

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.

This recipe yields 8 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C31) - from the TV FOOD NETWORK

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