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Roasted Salmon with Cranberry Cider Drizzle & Roasted Beets

Active Time: 30 minutes / Cook Time: 45-60 minutes / Total Time: 60 minutes

Makes 2 servings

Nutrition Corner: Ghee
Ghee is an ancient nutritionally rich health food, with deep roots in Indian cuisine and Ayurvedic medicine. Ghee is clarified butter. It is made by simmering butter until its water content is removed, and the milk fats have separated. While grass-fed butter has amazing health benefits in itself, ghee has the additional benefits of a higher smoke point, making it suitable for high heat cooking, as well as being tolerated by many people with lactose and casein sensitivities.

Roasted Salmon w Cranberry Cider Drizzle & Roasted Beets.JPG

Ingredients:

  • 4 small to medium beets (about 8 oz.), washed and cut in half
  • 1 teaspoon coconut oil, melted
  • 2 teaspoons ghee
  • 2 tablespoons shallot, minced
  • large pinch dried thyme
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons low-sodium chicken broth
  • ¼ cup apple cider
  • ½ cup frozen OR fresh cranberries
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon pure vanilla extract
  • 1 tablespoon ghee
  • 2 T. parsley
  • 2 6-oz. skin-on center cut salmon filets, pin-bones removed
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon shallot, minced
  • 2 tablespoons chopped fresh parsley
  • freshly ground black pepper, to taste
  • ½ tablespoon olive oil
  • splash of Balsamic vinegar

Directions:

  1. Preheat oven to 400°F. In a medium bowl, toss beets with coconut oil. Wrap beet halves individually in foil, place on a small baking sheet, and roast until tender when pierced with a knife, about 35-45 minutes, depending on size.
  2. While the beets roast, make the sauce: heat 2 teaspoons ghee in a small skillet. Add 2 tablespoons shallot, thyme, and ¼ teaspoon salt and cook 2-4 minutes, or until the shallots are tender.
  3. Add broth and cider to the pan and bring to a boil. Lower the heat and simmer 3-5 minutes, or until the liquid is reduced slightly.
  4. Add the cranberries and maple syrup to the skillet, cover, and cook 2-3 minutes, or until the cranberries begin to split and soften.
  5. Turn the heat to medium-low, add the vanilla and 1 tablespoon ghee and cook, stirring constantly, until the butter is melted. Stir in 2 tablespoons parsley. Turn off heat and cover to keep warm.
  6. Line a second baking with parchment paper. Place the salmon skin-side down on the parchment and sprinkle evenly with ¼ teaspoon salt.
  7. When the beets are done carefully transfer foils to a cutting board and leave the oven on. Crack open the foil to release steam; be careful so it doesn’t burn you! Let cool while you finish the salmon.
  8. Place salmon in the oven and roast for 7-8 minutes, or to your preferred doneness.
  9. While the salmon roasts, carefully quarter the beets using a fork and knife, place in a medium bowl and toss with ¼ teaspoon salt, olive oil, vinegar, and remaining shallot and parsley. Add freshly ground black pepper to taste, if desired.
  10. Place one salmon filet on each of two plates. Spoon over the cranberry-cider sauce and sprinkle with freshly ground black pepper to taste, if desired.
  11. Divide beets between the two plates and serve.