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22 IMPRESS YOUR GUESTS

Beet-Red Sunset Salmon with Miso, Maple, and Roasted Fennel

 4 summer-loving servings  45 min active time  8 hrs 45 min start to finish

1 (2-pound) salmon fillet, center cut (Use a thicker salmon like king or Atlantic from a sustainable farm.)

8 tablespoons red or white miso paste, divided (I love Great Eastern Sun brand.)

 cup maple syrup

3 cups pickled beet juice (Get this from 3 [15-ounce] cans or 1 large jar. If you can’t find pickled beet juice, use plain and add 2 tablespoons red wine vinegar or rice vinegar to the juice.)

 teaspoon ground cayenne pepper (optional for heat seekers)

1 shallot, or 3 cloves garlic, peeled and minced

2 tablespoons olive oil, plus more for coating baking pans

2 bulbs fresh fennel, stalks removed and sliced into -inch-thick pieces (Reserve and roughly chop the fennel fronds for garnish.)

Kosher or sea salt and freshly ground black pepper, to taste

tipS for SucceSS

When cooked properly, salmon should flake apart with a fork and be moist and slightly translucent in the very center. Fish will continue to cook for another 5 minutes or so once removed from the oven, so to avoid overcooking, remove from the oven when the fish feels firm but still springs back to the touch.

Marinate 6 to 8 Hours If the salmon fillet is in one piece, place it skin side up on a cutting board. Using a sharp knife, cut it into 4 to 6 similar-size pieces to ensure even baking. Place the salmon skin side down in a glass baking dish. In a small bowl, whisk together 4 tablespoons of the miso paste and the maple syrup. Brush the fish liberally with the miso-maple paste to coat the top and sides of the salmon. In a medium bowl, whisk together the beet juice, the remaining 4 tablespoons of miso paste, the cayenne (if using), and the shallot. Pour the beet marinade around the salmon in the baking dish, leaving the thicker paste on top of the fish untouched. Cover with aluminum foil or plastic wrap and refrigerate for 6 to 8 hours maximum.

Prep the Salmon to Bake Remove the salmon from the refrigerator 30 minutes before baking. Preheat the oven to 425°F and line a baking sheet with foil, then brush it with oil. Use a basting brush to sweep the excess miso paste from the top of the salmon and place the fish, skin side down, in the center of the prepared baking sheet, with the slices evenly spaced. Set aside.

Prep the Fennel In a medium bowl, toss the sliced fennel with the olive oil and sprinkle with salt and pepper. Arrange the dressed fennel slices around the salmon along the edges of the baking sheet and scatter a few pieces of fennel over the top.

Bake the Salmon Bake on the middle rack of the oven for 10 to 12 minutes, until the internal temperature of the salmon is 120°F to 125°F. Do not overcook or the salmon will be dry and chewy.

Let’s Eat! Once done, remove from the oven, plate with the roasted fennel, and garnish with the fennel fronds. You can also serve this dish with my Roasted Jalapeño Pecan Asparagus with Lemon Zest (page 74). Then sit back and bask in the vibrant glow of your sunset-inspired dinner!