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

Ingredients:

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

Directions:

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.