Beet "Pasta" with Lemon-Creme Sauce and Broiled Salmon

Our friend Shirley Crites recommended this dish as it's one of her favorites!

INGREDIENTS

Beet Pasta:
1 pound whole beets (we use a mix of red and gold)
*can purchase beet noodles pre-made at Whole Foods or Sprouts if running short on time

Lemon-Creme Sauce:
1 tablespoon coconut oil
1 medium onion, chopped
3 garlic cloves, minced
3 heaping cups cauliflower florets
¼ cup lemon juice
1 tablespoon lemon zest
1 cup full-fat canned coconut milk
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly-ground black pepper
1 teaspoon dried ground cumin

Broiled Salmon:
1 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon mustard powder
½ teaspoon garlic powder
1⁄4 teaspoon salt
2 (6-ounce) wild salmon fillets
Fresh parsley (for garnish, optional)

INSTRUCTIONS

Beet Pasta: chop off the beet greens (if they are still attached). Place the beets in a medium saucepan, add enough water to cover, and bring to a boil. Simmer beets on medium heat for 45 – 60 minutes, or until the skins can be rubbed off with your fingers. To test one, fish one of the beets out of the pot with a pair of tongs and run it under cold water until it’s cool enough to handle. Remove the skins (they should rub off easily using your fingers). Once beet is cooked and skinned, use a spiralizer to create beet pasta. Set aside.

Lemon-Creme Sauce: Add coconut oil to a medium saucepan over low-medium heat. Add the onion and sauté for 5 minutes. Add the garlic cloves and sauté for an additional minute. While onion is cooking, steam the cauliflower florets for 5 minutes or until tender. Once cauliflower is tender, add the onions, garlic, cauliflower, lemon juice, zest, coconut milk, sea salt, black pepper, and cumin to a blender and process until smooth. Set aside.

Broiled Salmon: Preheat the broiler. Line a sheet pan with foil. Mix cumin, paprika, mustard powder, garlic powder and salt together. Sprinkle spice mixture over salmon. Lay flat on sheet pan. Broil the salmon for 7 minutes, or until the salmon is flaky and cooked through and the internal temperature has reached at least 135 degrees F.

Assembling the dish: Divide beet pasta between two plates. Add the blended sauce back to the saucepan. Simmer for 1 minute then serve hot over beet pasta. Top with broiled salmon and garnish with fresh herbs, if desired.