Honey-Beet Salmon with Beet Stained Apple Matchstick Salad

Prep Time: 10 min // Cook Time: 15 min Servings: 2

What to do

  1. Preheat the oven to 350 F.
  2. Place the salmon skin-side down in a baking dish or on a sheet tray and season with salt and black pepper. Mix together the olive oil, honey, beet powder, and mustard powder and spread an even layer over each of the fillets, smothering the entire fillet.
  3. Bake for 12 to 15 minutes until cooked through.
  4. Meanwhile, prepare the salad: Combine all of the ingredients for the dressing in a medium bowl. Stir to combine the lemon juice and beet powder in a small bowl and add the cut apple sticks. Toss to distribute and to stain. Add the kale, arugula, persimmon slices and stained apples to the bowl of dressing and gently toss to combine. Grate over the cheese and set aside.
  5. When ready to serve, switch to the broiler setting with your oven, or place the baked fish under a broiler for 2 minutes, until the beet marinade is sizzling on top and the fish has seared slightly. Serve with the salad and enjoy!

What you’ll Need

Salmon

2- 5 oz fillets fresh salmon, at least 1” thick

½ tsp sea salt

½ tsp ground black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon honey

2 tsp Love Beets Beet Powder

1 tsp mustard powder

Dressing

2 tsp fresh lemon juice

1 tbsp extra-virgin olive oil

1 tablespoon grated shallot

1 tsp Dijon mustard

1 tsp maple syrup

¼ salt

¼ tsp ground black pepper

Salad

Juice of ½ lemon

2 tsp Love Beets Beet Powder

1 Honeycrisp apple, thinly sliced and cut into 2” sticks

1 cup kale leaves, chopped

1 cup arugula

1 persimmon, thinly sliced

1 oz. grated Manchego cheese