beet glazed salmon + orange, fennel and pecan salad


In keeping with the theme of the new year being a time for change, we have decided to continue trying to eat clean as much as possible (at least for the time being). For some strange reason, fish is rarely on the menu around here. We will go months without it, eat it a few times in a row, and then it disappears again. Which is really strange, because we always agree that we'd prefer fish to most other proteins any day. That is, if it's cooked properly, and is also good quality. The latter being rather difficult sometimes, which probably the real reason for its infrequency. Get it when you can, I suppose.



Most times, we do salmon pretty simple. This is why it rarely shows up on B&C. No one really needs to know how to pan sear, grill, or broil, then douse with lemon, do they? Probably not. However, this recipe, we think you should know about. It's still relatively simple in the execution, but the addition of the glaze takes the fish somewhere totally new. Paired with a nice bright salad, and you have something pretty stellar. This clean eating thing might not be so bad.


beet glazed salmon + orange, fennel and pecan salad


for the salmon:

  • 2 large fillets of salmon, or 1 large piece for a dinner party, about 1 1/2 pounds
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 1 medium beet, small dice

for the salad + vinaigrette:

  • 1 medium bulb fennel, thinly sliced or cut with a mandolin
  • 1 large orange, peeled and thinly sliced
  • a handful of fennel frond, roughly chopped
  • fresh pecans, finely chopped
  • 1/4  cup champagne vinegar
  • 1 1/2 tablespoon orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • pinch of salt
  • 1 tablespoon olive oil

Preheat oven to 425 degrees.  Line a cookie sheet with parchment.  Place skin side down. Sprinkle with salt.


In a small saucepan, combine orange juice, lemon juice, sugar and beet.  Cook over medium heat until mixture starts to thicken, about 5 to minutes.  Strain liquid into small bowl.  You can reserve beets for another use.  Brush salmon with glaze and roast in oven for 15 minutes.  Salmon should be firm and flaky. Let rest for 5 minutes.


While the fish is in the oven, combine champagne vinegar, orange juice, lemon juice, salt, and sugar.  Whisk in olive oil.  Assemble salad on platter.   Lightly dress with vinaigrette, and top with salmon. Sprinkle with another tablespoon of fennel frond. Enjoy!