Turmeric Honey-Marinated Salmon With Red Beets

Turmeric Honey-Marinated Salmon With Red Beets

Turmeric, garlic, honey-marinated salmon fillets are oven-baked with beets and red onions, then tossed with blood orange slices and almonds.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Whisk together the garlic, 3 tablespoons of the extra-virgin olive oil, honey, turmeric, kosher salt and freshly ground black pepper to taste.
  3. Step 3

    Season the salmon fillets with kosher salt and freshly ground pepper and place in a bowl.
  4. Step 4

    Halve the marinade. Set one half aside. Use a pastry brush to coat the salmon fillets. Pour the excess marinade on top of the salmon fillets and gently toss to coat. Let the marinated salmon stand 15 minutes. 
  5. Step 5

    Preheat the oven to 400 F. Line a baking sheet with parchment paper.
  6. Step 6

    Drain the can of beets. Use a heart cutter, if you like, to create heart shapes. Reserve the scraps for future use in salads, etc. or discard. You may want to use kitchen gloves when handling the beets to prevent staining your hands.
  7. Step 7

    Peel the red onions and cut into rings.
  8. Step 8

    Place the beet slices or hearts and the raw red onion rings in a bowl. 
  9. Step 9

    Pour the other half of the marinade over the beets and onions and toss to coat. Let stand 10 minutes.
  10. Step 10

    Transfer the beets and onions to the baking sheet. Spread them out on the parchment paper and bake for 25 minutes. 
  11. Step 11

    In the meantime, cut the blood orange in half. Cut each half into thin round slices, then cut the round slices in half.
  12. Step 12

    Heat the remaining extra-virgin olive oil in a medium sides skillet over high heat. Add the marinated salmon fillets and reserve the marinade in the bowl. Sear the salmon pieces on both sides.
  13. Step 13

    Remove the marinated roasted beets and onions from the oven. Lay the salmon on the baking sheet on top of the beets and onions. Pour the rest of the marinade over the top and bake for another 10 to 12 minutes, until the salmon has cooked through.
  14. Step 14

    Roughly chop the almonds and place them in a naked frying pan over medium heat. Stir them around until they are lightly toasted. This happens fast so do not turn your back on the pan or get distracted. Remove and set aside. 
  15. Step 15

    Remove the salmon from oven, transfer everything to a serving platter, garnish with the toasted almonds and oranges. Tuck the cilantro leaves around the platter and serve.