Garlic Herb Salmon with Beet Puree
  • 4 (4 to 6 ounce) salmon fillets
  • Garlic Herb spice blend
  • Julienned carrots
  • A sprig of fresh greens
Beet Puree:
  • 4-5 pre cooked vacuum-sealed beets with their juice
  • 1-2 peeled and boiled potatoes (very soft; save some of the water)
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
Prepare the beet puree.
  1. Combine all ingredients and blend in a blender or food processor (a hand blender works well too).
  2. * If you’re in a pinch and your potatoes are not soft, you can microwave them too.
  3. * If your mixture is too thick, use some of the reserved “potato water” to loosen it a little.
Prepare the salmon.
  1. Preheat oven to 400F. Sprinkle with garlic herb seasoning (season with salt and pepper as well if it’s not included in the spice mixture). Bake for 15 minutes.
  2. * To plate, place a dollop of beet puree on the plate. Press down with the bottom of a spoon and drag the spoon to create a teardrop shape. Add salmon to plate and top with carrots and greens.
Recipe by Between Carpools at