HONEY GLAZED SALMON
|
|
2 salmon fillets 2 medium beets 4 cups of spring mix 1/4 cup walnuts 1/4 cup goat cheese 2 tbsp honey 1 tbsp soy sauce 2 garlic cloves 1 tsp mirin 1 tsp chili flakes S&P olive oil apple cider vinegar Balsamic vinegar
|
|---|
DIRECTIONS
- Preheat oven to 425
°
F.
- Peel and chop the beets roughly. Place in a cast iron or an oven proof dish, drizzle with olive oil and salt generously. Toss until covered all around. Place in the oven and roast for about 15 min until cooked half way.
- While the beets roast, in a bowl combine honey, soy sauce, mirin, minced garlic and chili flakes. Mix well. Place the salmon filets into a bowl and pour in the sauce. Toss until the filets are covered all around. Set aside. Once the beets hit the 15 min mark, remove from the oven and push to the sides of the pan creating some space for the salmon. Place the marinated fish in the middle and transfer back to the oven. Roast unit golden brown and cooked through, about 12-15 min.
- Once done, place the beets into a small bowl and splash with apple cider vinegar. Toss to coat.
- Assemble the plate by adding about 2 cups of mixed greens, half of the roasted beets, goat cheese and walnuts. Drizzle with balsamic. Place the salmon on top and enjoy!
