Broiled Salmon and Beet Frisée Salad

Wednesday 16 December

Kroger's had some fresh Atlantic salmon fillet on sale, so we got a nice one-pound slab, topped it with David Warda's apricot habanero sauce, and broiled it in the combi-oven until it crisped at the edges (we had folded the thin part under, to make it a more even size). 

On the side, we took the baby red beets we'd roasted (the greens were sautéed on Saturday), combined them with frisée from the (mid-December!) garden, and tossed them with salt, olive oil, and white balsamic.