- 3 medium beets, trimmed
- 1 1-inch piece fresh ginger
- 3 garlic cloves, unpeeled
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 tablespoon chopped fresh thyme
- 2 cups fish stock or bottled clam juice
- 1/2 cup dry white wine
- 2 tablespoons balsamic vinegar
- 4 tablespoons (about) water
- 1 1/2 cups finely grated peeled fresh horseradish root (about 5 ounces)
- 1/4 cup whipping cream
- 6 6-to-8 ounce salmon fillets
- 3 tablespoons sour cream
- Preheat oven to 425°F. Place beets, ginger and garlic in small glass baking dish. Cover with foil and bake until beets are tender, about 1 hour. Cool. Peel beets, ginger and garlic; place in blender.
- Heat 1 tablespoon oil in heavy large skillet over medium heat. Add shallot and thyme; sauté 4 minutes. Add fish stock and wine; simmer until reduced to 1 1/4 cups, about 10 minutes. Add fish stock mixture and vinegar to beet mixture in blender. Blend until smooth, thinning with water to sauce consistency if too thick.
- Mix horseradish and cream in small bowl. Season with salt and pepper. (Beet sauce and horseradish mixture can be prepared 1 day ahead. Cover separately; chill.)
- Preheat oven to 425°F. Sprinkle salmon with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets to skillet; cook just until golden, about 2 minutes per side. Arrange salmon, skin side down, on large baking sheet. Repeat with remaining salmon. Spread horseradish mixture atop salmon. Bake until salmon is cooked through, about 12 minutes.
- Bring beet sauce to simmer in pan, stirring. Remove from heat. Mix in sour cream. Season with salt and pepper. Place salmon on plates. Spoon sauce around salmon.