Instructions: For the Yams: Slice yams into 1-inch slices and place in a 8- by 8-inch glass baking dish. Add juice and syrup. Cover with tin foil. Bake at 350 degrees for 30 minutes.

Remove tin foil and bake for 30 more minutes. Check to see that juice has not reduced to nothing and burned. If necessary, remove early to avoid this. Mash yams together with juice, until smooth.

For the Spinach: Wash spinach thoroughly. Shake off excess water, but do not dry.

In a non-aluminum pot, over medium heat, add oil, garlic and leek. Stir until leeks and garlic become translucent. Add spinach and cover pot. Cook for 5 minutes, or until spinach has completely wilted. Let cool, then puree in a food processor.

For the Fennel: Trim artery-like stems that shoot off top of fennel bulb. Discard. Then cut fennel in half and cut out the core. Discard. Slice remaining fennel into 1-inch slices.

In a medium-sized pot over high heat, add fennel, leek, stock and salt. Bring to a boil and then reduce to a simmer for 30 minutes. Let cool, then puree in a food processor. Use cheesecloth or a sieve to drain excess liquid.

For the Beets: Slice beets in half and boil for 45 minutes. Let cool. Peel off skin and discard. Then puree beets in a food processor. Use cheesecloth or a sieve to drain excess liquid.

For the Salmon Fillet: Cut salmon into 4 circles, 2 inches each in diameter. Dribble oil in the center of the shinny side of an 18-inch piece of aluminum foil. Place salmon in center and lift edges of the foil. Pour lime juice over top. Sprinkle with salt and pepper. Seal foil around salmon. Bake in a preheated over at 400 degrees for 10 minutes.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.