Food Waste Free Recipes

Sumac Salted Salmon with Beet Skin Molasses (Yup!)

  • Yield: 4 Servings
Scrap used: Beet skins!

Why: Beet skins have the same flavor and nutrition (lots of antioxidants) as the rest of the beet. In this recipe, you capture all of that, plus the unbelievable color of beets in a molasses-like syrup made from beet skin and reduced apple juice.

The salt: Morton® Coarse Sea Salt gives the surface of this simple salmon dish a divine texture while sea salt’s nuanced flavor naturally compliments fish.

Ingredients

  • Peeled skin from 1 or 2 beets
  • 1½ cups apple juice
  • 1 teaspoon Morton® Coarse Sea Salt
  • 2 teaspoons sumac
  • 1 teaspoon toasted sesame seed
  • 1 pound salmon fillet
  • 1 tablespoon olive oil
  • Greens from 1 scallion, sliced thin on a slant (optional)

MORTON®
COARSE SEA SALT

  1. Make beet skin molasses: Boil beet skin and apple juice in a medium skillet over medium heat until it is syrupy and bubbling all over, about 5 minutes. Strain into a small bowl and set aside.

  2. Mix up the sumac salt: Mix the sea salt, sumac and sesame seed. Set aside.

  3. Cook salmon: Turn on the oven to 400°F. Coat the salmon all over with oil and sprinkle the meaty side with the sumac salt. Put an ovenproof skillet over medium-high heat and brown the salted side just until browned, about 2 minutes. Flip the salmon and roast in the oven until the flesh flakes to a gentle push, about 10 minutes per inch of thickness.

  4. Serve: Transfer salmon to a serving plate and drizzle with beet molasses. Scatter sliced scallion over top, if you want.

Insta-photo note: I used golden beet skin for the test (it was all they had at the market that day), but I recommend using red beet for the finished photo. It will look more dramatic.

Sumac Salted Salmon With Beet Skin Molasses