Salmon with Golden Beet Cream

Scrub the beets really well. Throw them in a covered pan or make a little bundle with a sheet of foil with a little oil.

Put them in the oven at 400 degrees for about 30 minutes–or until they are easily pierced with a fork.

Pull them out of the oven and let them cool. Once you can handle them, the skin should just slip right off. Dice the beets finely, place in a bowl and set aside.

Set your oven to 275. Place either a sheet of parchment or a sheet of foil on a baking sheet.

Place your salmon skin side down on the sheet. Sprinkle the fillets with salt and pepper to taste. Pull the dill sprigs apart at their little florette and place on the fish. Layer slices of lemon and onion over the fish.

Bake the fish for about 12 minutes if your fish is cut into individual portions, and about 16 minutes if it is an entire fillet.

Take the fish out, place 1 T of butter over the top of the fish and place it back in the over for an additional 2 minutes. The salmon should flake at the thickest portion of the fillet–it can be a little translucent when you take it out as it continues to cook outside of the oven. Overcooking fish makes it taste fishier (go figure).

While fish is baking, mix diced beets, horseradish, and sour cream in a bowl. I sometimes thin out the mixture with a little whipping cream. You can adjust the quantities to suit your tastes.

Serve the fish with a dollop of beet cream over the top.