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Berrien County is known to be one of the most diverse growing regions in America for produce, and almost every grocery store and farmstand in Harbor Country sells large jars of pickled vegetables. I never thought about the culinary possibilities that arise from having an excess of pickled vegetable juice on hand until one afternoon in New Buffalo.
One June afternoon, I had just picked up an envy-worthy filet of salmon from Flagship Fish Market for a small dinner party I was hosting. Back home, I felt like getting little creative, so I opened the fridge to see what called to me. There I spotted a jar of pickled beets with only the ruby red juice remaining. Food flirt mode kicked in: I saw sunset colored fish in our immediate future. I whisked together a marinade of earthy, tangy beet juice, savory red miso paste, and sweet maple syrup, then marinate the salmon for about six hours. Each filet developed a deep pink hue and I baked it with fresh fennel bulbs, garnished with the feathery, lime green fronds. David wasn’t totally sold on eating bright fuchsia fish, but after one bite, he became a believer and I think you will too!
This is an easy salmon recipe that’s light, healthy and perfect for summer with a poppin’ pink hue!
Beet Red Sunset Salmon with Miso, Maple & Roasted Fennel
Savory and sweet, this baked salmon is marinated in beet, miso & maple syrup and served with roasted fennel.
Ingredients
- 2 pounds salmon fillet ,center cut (use a thicker salmon like King or Atlantic from a sustainable farm)
- 8 tablespoons red or white miso paste divided (I love Great Eastern Sun brand)
- ⅓ cup maple syrup ,local if available
- 3 cups pickled beet juice (get this from 3 (15-ounce) cans or one large jar. If you can’t find pickled beet juice, use plain and add 2 tablespoons red wine vinegar or rice vinegar to the juice)
- ½ teaspoon cayenne ,optional for heat seekers
- 1 shallot OR 3 cloves garlic ,peeled and minced
- 2 tablespoons olive oil + more for coating baking pans
- 2 bulbs fresh fennel ,stalks removed, then sliced into pieces about ⅓-inch thick (reserve fennel fronds for garnish)
- Kosher or sea salt and pepper
Instructions
Marinate 6 to 8 Hours
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If salmon fillet is in one piece, place it skin side up on cutting board and using sharp knife, cut into 4 to 6 similar size slices to ensure even baking. Place salmon skin side down in glass baking dish. In small bowl, whisk together 4 tablespoons miso paste and maple syrup. Brush fish liberally with miso/maple paste to coat top and sides of salmon fillets. In medium bowl, whisk together beet juice, remaining miso paste, cayenne and minced shallot. Pour beet marinade around salmon in baking dish, leaving the thicker paste on top of fish untouched. Cover with foil or plastic wrap and refrigerate for 6 to 8 hours maximum.
Prep Salmon to Bake
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Remove salmon from refrigerator 30 minutes before baking. Preheat oven to 425° F and line baking sheet with foil, then brush with oil. Use basting brush to lightly sweep off excess miso paste from top of salmon and place fish, skin side down, in center of baking sheet, with slices evenly spaced.
Prep Fennel
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In medium bowl, toss sliced fennel with 1 tablespoon olive oil and sprinkle with salt and pepper. Arrange dressed fennel slices around salmon along edges of baking sheet and scatter a few pieces over top. Remove the wispy fennel fronds from stalks and rough chop, setting aside for garnish.
Bake Salmon
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Bake on center rack for 10 to 12 minutes or until internal temperature is 115-120° Do not overcook or salmon will be dry and chewy. Once done, remove from oven, plate with roasted fennel, and garnish salmon with fennel fronds on top. Then sit back and bask in the vibrant glow of your sunset-inspired dinner!
Food Flirt Fun
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Crispy skin lover? Simply cook salmon skin side up instead of down for 8 minutes, then move salmon to upper rack and broil on high or 2-3 minutes or until skin is browned and bubbling but not blackened. Food burns easy under the broiler so set a timer!
Recipe Notes
Special Ingredients Needed
Pickled beet juice
Tips for Success
When cooked properly, salmon should flake apart with a fork and be moist and slightly translucent in the very center. Fish will continue to cook for another 5 minutes or so once removed from oven so to avoid overcooking. Remove from oven when fish feels firm but still has a bit of bounce to touch.
