Thai Beet Salmon

Sweet, savory, and vibrant Thai Beet Salmon made with beet juice, soy sauce, honey, and Thai spice. An easy pan-seared salmon recipe packed with bold Thai flavor.

Ingredients for Thai Beet Salmon

• 1 lb. salmon, skin removed

• 2 cups beet juice

• ¼ cup soy sauce

• 1 tablespoon honey

• 1 tablespoon TSA Thai Spice

Directions

1. In a shallow glass dish, whisk together the beet juice, soy sauce, honey, and TSA Thai Spice.

2. Add the salmon, turning to coat. Cover and refrigerate for at least 2 hours and up to 24 hours. Flip occasionally.

3. Remove salmon from the marinade and let excess drip off.

4. Heat a nonstick skillet over medium-high heat and lightly oil the pan.

5. Add salmon and cook 3–4 minutes per side, until caramelized on the outside and just cooked through.

   
   

Serving ideas

• Serve over jasmine or coconut rice with sauteed red cabbage, steamed edamame and fresh carrots.

• Finish with fresh lime juice, scallions, & sesame seeds.

Thai Spice

$6.00

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