Spooky Salmon With Graveyard Glaze
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
42
Spice
49
Sweetness
60
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 large
Candy Cane (cooked beet, peeled)1 cup
Balsamic Vinegar1 cup
Water3 tbsps
Lemon Juice (fresh)3 tbsps
Light Brown Sugar (packed)Directions:
1
Arrange a rack in the upper third the oven and preheat to 425 degrees F
2
Cut the beet into 1/4-inch thick slices
3
Using a jack-o'-lantern cookie cutter, cut the beet slices into jack-o'-lanterns and set aside
4
Place the salmon on a foil lined baking sheet, lightly brush with oil, and season generously with salt and pepper
5
Roast the salmon until just cooked through, about 15 minutes
6
Meanwhile, combine the vinegar, water, lemon juice, and brown sugar in a saucepan
7
Bring to a boil and cook, stirring occasionally, until thickened and reduced to glaze
8
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
9
Spoon the glaze over the top
10
Serve hot or at room temperature