Graveyard Salmon

1. 1

   * Cut the beet into 1/4-inch thick slices. Using a jack-o'-lantern cookie cutter, cut the beet slices into jack-o'-lanterns and set aside.

2. 2

   * Place the salmon on a foil lined baking sheet, lightly brush with oil, and season generously with salt and pepper. Roast the salmon until just cooked through, about 15 minutes.

3. 3

   * Meanwhile, combine the vinegar, water, lemon juice, and brown sugar in a saucepan. Bring to a boil and cook, stirring occasionally, until thickened and reduced to glaze.

4. 4

   * Carefully transfer the salmon to a serving platter and arrange some of the beet jack-o'-lanterns in a row down the center of the fillet. Spoon the glaze over the top. Serve hot or at room temperature.

5. 5

   * This recipe yields 8 servings.

No nutritional information available.

No additional tips available.