Fresh Beets peeled, diced 1/4 12oz.
Red Onions diced 1/4 4 oz.
Fresh Jalapeno Peppers Seeded, Chopped 1 lg pepper or med if you don't
want that much heat
Lemon Juice 1-2 oz.
Olive Oil 2 oz.
Salt and Pepper to Taste
Water 1 Ot.
Green Tea Bags 4
Lemon Zest 1 Tablespoon
Crushed Red Pepper Flakes 1/3 Teaspoon
Fresh Cilantro Chopped 2 oz./ 1-2 oz.
Fresh Ginger Root Peeled/ Chopped 4 oz.
Green Onions Chopped 1/4 Cup
Salmon Fillets 4 ea.
Spinach Fresh 8-10 oz.
Place diced beets in boiling water for about 6 to 7 min. or until
tender. Drain and cover with ice water till cooled then drain dry.
Combine beets, onion, jalapeno, lemon juice, olive oil, salt and pepper
, and first amount of cilantro for the Salsa.
Combine water green tea, lemon zest, red pepper flakes, cilantro,
ginger, and green onions for poaching liquid. In the pan poach fish for
about twelve minutes, should be about 145 degrees.
To serve places 2 or 3 oz. spinach on plate. Top with Salmon filet and
1/4 cup Salsa.
WSJV-TV FOX 28
All content ©Copyright 2000 - 2014 WorldNow and WSJV. All Rights Reserved.
Persons with disabilities who need assistance with issues relating to the content of this station's public inspection file should contact Administrative Assistant Heather Stewart at (574) 343-5310. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, at 888-835-5322 (TTY) or at email@example.com.