Citrus Salt Baked Pink Salmon

 Prep Time:  20 min
 Cooking Time:    240 min
 Servings:  5 people  

Contributed by: By Robert Belcham & Robert Clark
Source: www.crestaurant.com  

  • 2 tbsp coconut oil
  • 4 4 oz pink salmon, deboned
  • 1/2 tsp salt
  • 4 small organic beets
  • 2 medium apples
  • 1/2 cup organic hazelnuts, toasted, skin on
  • 1 tbsp balsamic vinegar
  • 1 tbsp rosemary, chopped fresh
  • 1 whole shallot, finely chopped

1)Wash and wrap the beets in aluminum foil and bake at 375° for 2 - 3 hrs or until cooked. When cooled, cut into desired shapes and sizes.
2)Peel, core and chop the apples. Place in a stainless steel pot with a touch of lemon juice and one table spoon of water. On medium heat steam until cooked (chunky not pureed).
3)Lay the hazelnuts out on a tray and roast in a 400° oven until golden brown - they will continue to cook after they are removed from the oven.
4)Mix all the vinaigrette ingredients together and let sit for 2 hours. Strain then refrigerate.
5)Season the fish with salt and let sit for 5 min. Place on a baking sheet and bake at 400° for 6 min
6)Heat the beets and nuts in a small pan with the coconut oil and 1 tbsp water. When the water has evaporated add 1 tbsp of vinaigrette and remove from the heat.
7)Place the apples, cut up, in the center of the plate and make a well to hold the beet juice and vinaigrette. Place the warm beets and hazelnuts in the center of the well, then place the salmon on top.

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