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1
Scrub the beets really well.
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2
Throw them in a covered pan or make a little bundle with a sheet of foil with a little oil.
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3
Put them in the oven at 400 degrees for about 30 minutesor until they are easily pierced with a fork.
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4
Pull them out of the oven and let them cool.
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5
Once you can handle them, the skin should just slip right off.
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6
Dice the beets finely, place in a bowl and set aside.
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7
Set your oven to 275.
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8
Place either a sheet of parchment or a sheet of foil on a baking sheet.
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9
Place your salmon skin side down on the sheet.
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10
Sprinkle the fillets with salt and pepper to taste.
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11
Pull the dill sprigs apart at their little florette and place on the fish.
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12
Layer slices of lemon and onion over the fish.
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13
Bake the fish for about 12 minutes if your fish is cut into individual portions, and about 16 minutes if it is an entire fillet.
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14
Take the fish out, place 1 T of butter over the top of the fish and place it back in the over for an additional 2 minutes.
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15
The salmon should flake at the thickest portion of the filletit can be a little translucent when you take it out as it continues to cook outside of the oven.
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16
Overcooking fish makes it taste fishier (go figure).
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17
While fish is baking, mix diced beets, horseradish, and sour cream in a bowl.
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18
I sometimes thin out the mixture with a little whipping cream.
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19
You can adjust the quantities to suit your tastes.
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20
Serve the fish with a dollop of beet cream over the top.
