Maple walnut salmon over beet & goat cheese greens

Ingredients

The Salmon:

• 1 salmon fillet
• Sea salt
• Fresh ground black pepper
• 1 tbsp Maple butter

The Greens:

• 2-3 Cups of mixed salad greens or baby spinach
• 1 beet, peeled, cut into bite size pieces
• 3-4 tbsp crumbled goat cheese
• 1/4c walnuts
• 2 tbsp maple butter

The Vinaigrette, Maple Balsamic - optional:

• 5-6 tbsp Balsamic vinegar
• 2 tsp Dijon mustard
• 3 - 4 tbsp Pure maple syrup
• 1/2c Extra virgin olive oil
• Sea salt & fresh ground pepper to taste

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Preparation

• Steam the beets until fork tender.
• Melt a few tbsp of maple butter in a small pan or in the microwave and coat evenly over walnuts.
• Set aside on a piece of tin foil to set only takes about a minute.
• Meanwhile, season the salmon with salt & pepper and baste with the maple butter.
• Grill the salmon on a grill pan or bake it in the oven over medium, high heat being careful not to let the maple butter burn.
• Plate a few handfuls of greens on your plate, top with steamed beats, candied walnuts and crumbled goat cheese.
• Serve salmon over the salad and drizzle with the Maple Balsamic vinaigrette.