Salmon & Beet Sauté (Edit recipe)

Ingredients

Veggies

• 8 oz Beets, Pre-Cooked, Quartered (I do 2x2x3 cuts). I used TJ's Steamed & Peeled Baby Beets.
• 0.5 whole Orange Bell Pepper, Diced into short strips. Or you can use Red Bell or Yellow Bell, but not Green.
• 0.5 whole Fresno Chiles, Finely chopped
• 1 tsp Ginger Garlic Paste
• 1.5 tsp White Miso Paste
• 0.5 tsp Thyme, Dried, 0.25-0.5 tsp. You can eyeball it.
• 0.5 tsp Smoked Paprika, Or regular Paprika. You can eyeball it.
• 0.25 tsp Red Pepper Flakes, Lean on the side of adding more than less, to your heat tolerance of course.

Salmon

• 1 whole Salmon Filet, Wild Caught, ~1 lb size will do. I strongly prefer boneless and skinless, but you do you.
• 1 tsp Ghee, Softened. Or a really soft butter spread.
• 0.25 tsp Cumin, Ground, About a fingernail scoop's worth of Cumin Powder
• 0.5 tsp Guajillo Chile Powder - The Spice Lab, Or you can use Urfa Marash Chile Powder
• 0.25 tsp Black Pepper
• 1 pinch Nutmeg Powder

Toppings

• 2 tsp Lemon Juice, 0.25 of a fresh Lemon, or two good squirts from a lemon juice bottle. 1 tsp (half) on the veggies and 1 tsp (half) on the salmon
• 1 bunch Chives, Optional. Freshly chopped is better. I used about a Tbsp or two. Alternatively, you can use Parsley, or Dill (I'm not a Dill person but it works in this case).
• 2 Tbsp Pine Nuts