Salmon with Sweet & Sour Californian Prune Sauce with Beet Salad
Servings: Makes 2 servings
Ingredients
Fish
- 2 (4 oz) Fresh salmon pieces
- 1 Tbsp. (15 mL) Olive oil
- Course sea salt to taste
- 5 California Prunes
- 1 tsp. (5 mL) Fresh ginger
- 3 Tbsp. (45 mL) Light soy sauce
- 1 Tbsp. (15 mL) Olive oil
- 1 tsp. (5 mL) Sherry vinegar
- ½ tsp. (2.5 mL) Sesame seed oil
- 2 Tbsp. (30 mL) Rice wine vinegar
- 1 Tbsp. (15 mL) Orange juice
Beet Salad
- 3 Medium cooked beets
- 2 tsp. (10 mL) Olive oil
- 1 Clove of garlic, minced
- Orange zest
Directions
- For the sweet & sour sauce: Add all ingredients to a blender and puree.
- For the beet salad: Dice beets into cubes, mix with olive oil, garlic and orange zest.
- Preheat oven to 425 F (215 C). Place salmon on non- stick pan and cover with sauce.
- Bake in oven for 8 to 10 mins. until cooked through.
