Salmon marinated in beets: Recipe for the holidays

Ingredients:

• 4 salmon fillets, skin-on
• 3 medium-sized beets, peeled and grated
• 2 tablespoons of honey
• 2 teaspoons of Dijon mustard
• 2 garlic cloves, minced
• 2 tablespoons of red wine vinegar
• 1 tablespoon of olive oil
• Salt and freshly ground pepper

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the grated beets, honey, Dijon mustard, minced garlic, red wine vinegar, olive oil, salt, and pepper.
3. Place the salmon fillets skin side down in the bowl, and generously spoon the beet mixture over the fish.
4. Marinate the salmon in the fridge for at least one hour or overnight.
5. Remove the salmon fillets from the marinade, scraping off most of the beet mixture.
6. Place the salmon fillets skin side down on the prepared baking sheet.
7. Bake the salmon for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
8. Remove the salmon fillets from the oven and let them rest on the baking sheet for 5 minutes before serving.

Verdict:

This salmon recipe is perfect for a festive dinner, with its beautiful pink color and unique flavor from the beet marinade. The sweetness of the honey, the tangy mustard, and the earthy beets all complement the rich taste of the salmon. This recipe is also healthy, as salmon is a great source of omega-3 fatty acids, which have numerous health benefits.

Serving suggestions:

Serve the salmon hot, garnished with fresh parsley or dill, and with a side of roasted vegetables or a salad. This dish pairs well with white wine, such as a Chardonnay or Pinot Grigio.