Salmon with Sweet & Sour Californian Prune Sauce with Beet Salad

  • 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
      Garlic, minced
    • Orange zest

Instructions

    1. For the sweet & sour sauce: Add all ingredients to a blender and puree.
    2. For the beet salad: Dice beets into cubes, mix with olive oil, garlic and orange zest.
    3. Preheat oven to 425 F (215 C). Place salmon on non-stick pan and cover with sauce.

    4. Bake in oven for 8 to 10 mins. until cooked through.