I cut half of my humongous beet into tiny strips and baked them with sweet potatoes, lentils, red cabbage and Japanese pears at 360 F for about 25 minutes. When the beets started to get soft and ready I added a few handfuls of shredded jalapeno goat cheese, walnuts and heirloom tomatoes.
To finish off the dish I drizzled some Creme de Balsamico over the beets and served them with baked salmon cuts.
We eat more Salmon than any other fish and I try to do something different every time. One of our favorite is wild caught Atlantic salmon, baked with my a blood orange ginger glaze and topped with crushed candied walnuts. A delicious sweet and spicy glaze that works well with the natural flavor of salmon.
For the glaze; I use a few tablespoons of ‘blood orange marmalade’, add at least one or more tablespoons of fresh grated ginger and top that off with a squeeze of lemon juice and some squirts of California Just Chili hot sauce.
I mix it all together and spread the glaze evenly over the lightly salted salmon cuts. To finish it off, sprinkle some crushed candied walnuts and then bake the salmon in the owen at 350 degrees F, for 10-15 minutes and it’s done!