Beet-Poached Salmon

This recipe is USDA certified organic, gluten-free, vegan and non-GMO.


2 cups BareOrganics Beet Juice 

1 1/s tsp salt 

½ tsp pepper 

4 six-ounce salmon fillets Optional: 

1 sliced lemon and fennel bulb


  1. In a skillet over medium heat, combine beet juice, salt and pepper, and bring to low boil over medium heat..
  2. Add the salmon fillets to the pan.
  3. For extra flavor, add lemon slice and fennel bulb.
  4. Cover and cook over medium-low heat. Let simmer until fish is thoroughly cooked.
  5. Pair with rice or swiss chard for complete meal.

Servings: 4