Salmon and apples are paired in this delicately flavoured dish.
Course Main Dishes
Essential Ingredient Salmon
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
3cupsfresh pressed apple cidernot hard cider
1/2teaspoonfreshly ground pepperdivided
1small fennel bulb
1medium Honeycrisp apple
1medium salmon filetdeboned, skin on
Pour cider into a medium saucepan and bring to a boil. Add fennel seed, 1/2 teaspoon mustard seed, and 1/4 teaspoon pepper. Keep at a low boil for about 30 minutes or until cider has reduced into a sauce about the consistency of gravy.
Strain cider reduction into a bowl and whisk in 1 Tablespoon of butter. Keep warm.
Wash, core and slice both fennel and apple. Melt remaining butter in a large skillet and add the fennel and apple. Cook over medium heat, stirring occasionally, for 6-7 minutes. Produce should soften, but still retain a bit of crunch. Remove from heat and cool.
Preheat oven to 350F. Line a rimmed baking tray with parchment paper.
Using a sharp knife, slice salmon in half from top to tail. Lay it open like a book and brush both sides with a little of the cider reduction. Season it all over with salt and pepper.
Place the side without the skin onto the parchment paper. Heap the sauteed apple and fennel onto the top and spread it out evenly.
Top with the second piece of salmon, placing it skin side up. Wrap the stuffed salmon a few times with kitchen twine and place in the centre of the oven.
Bake salmon for 20-25 minutes. Remove from oven, snip twine and serve at once with the cider glaze.