Graveyard Salmon

• 1 Lrg Cooked Candy Cane Beet, Peeled
• 3 Lb Skinless Boneless Salmon Fillets
• Extra-virgin Olive Oil, for brushing
• Kosher Salt, to taste
• Freshly-ground Black Pepper, to taste
• 1/2 Cup Balsamic Vinegar
• 1/2 Cup Water
• 3 Tbl Fresh Lemon Juice
• 3 Tbl Light Brown Sugar

1. * Cut the beet into 1/4-inch thick slices. Using a jack-o'-lantern cookie cutter, cut the beet slices into jack-o'-lanterns and set aside.
2. * Place the salmon on a foil lined baking sheet, lightly brush with oil, and season generously with salt and pepper. Roast the salmon until just cooked through, about 15 minutes.
3. * Meanwhile, combine the vinegar, water, lemon juice, and brown sugar in a saucepan. Bring to a boil and cook, stirring occasionally, until thickened and reduced to glaze.
4. * Carefully transfer the salmon to a serving platter and arrange some of the beet jack-o'-lanterns in a row down the center of the fillet. Spoon the glaze over the top. Serve hot or at room temperature.
5. * This recipe yields 8 servings.

lrg, salmon, extravirgin olive oil, kosher salt, freshlyground black pepper, balsamic vinegar, water, lemon juice, brown sugar

Taken from www.epicurious.com/recipes/member/views/graveyard-salmon-50156227 (may not work)