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

½ Cup Balsamic Vinegar

½ Cup Water

3 Tbl Fresh Lemon Juice

3 Tbl Light Brown Sugar

Preparation

  • 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.