Roasted Salmon With Beet-Horseradish Sauce

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Washington Post


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1 pound salmon fillet, preferably 1 to 1 1/2-inches thick, cut crosswire into 2 pieces, pin bones removed

1 tablespoon extra-virgin olive oil

2 thyme, finely chopped

Kosher salt

Freshly ground black pepper

1 medium (1/4 pound) beet, trimmed, scrubbed and cut into 1/4-inch to 1/8-inch dice

1 medium orange, juice-only

1 tablespoon prepared horseradish

1 to 2 scallions, white and light green parts, trimmed and thinly sliced crosswire, for garnish

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