Beet Greens and Porter Salmon. Sooooo Pacific Northwest!
I’m not one for creating recipes to follow to a T, but last night’s salmon was too good to not share. This is great for when you have a little time to cook before heading out for the evening and want a delicious dinner to whip up when you get home. Try it out and let us know how it was!
It went something like this.
Prep: 10 minutes. Cooking: 20 minutes or so.
2 c Porter (I used Schooner Exact Profanity Hill Porter)
1/4 c tamari
1/4 c maple syrup
1/2 c olive oil
1/3 red onion, coarsely diced
1-2 inches ginger, minced
1/4 c brown rice vinegar
shakes of pepper
around a pound of salmon
Whisk the ingredients together in a big bowl. I recommend slicing across the salmon through the flesh but maintaining the skin to allow better penetration of the marinade and creating easy serving portions. Submerge the salmon skin side up and soak for 3-6 hours. The longer it soaks, the more like teriyaki it becomes. Cook it however you regularly cook salmon; we baked ours for 10 minutes on 375 on a baking stone and let it continue cooking in the oven for another 10 after turning it off.
3-5 cloves of garlic
1/3 white onion
3-4 large beets with greens
Part Two: The veggies! I diced a few cloves of garlic, 1/3 white onion and beet green stems from three large beets. I fried them up on medium heat with a splash of balsamic until the onions were translucent and the garlic was brown. I added the beet leaves last and cooked those until limp but firm (the roots of the beets will be used for something else, but the greens always turn out nicely when paired with fish).