This recipe is USDA certified organic, gluten-free, vegan and non-GMO.
2 cups BareOrganics Beet Juice
1 1/s tsp salt
½ tsp pepper
4 six-ounce salmon fillets Optional:
1 sliced lemon and fennel bulb
- In a skillet over medium heat, combine beet juice, salt and pepper, and bring to low boil over medium heat..
- Add the salmon fillets to the pan.
- For extra flavor, add lemon slice and fennel bulb.
- Cover and cook over medium-low heat. Let simmer until fish is thoroughly cooked.
- Pair with rice or swiss chard for complete meal.