Crisp-Skinned Salmon with Apple Compote
Caroline
ingredients
- 2 tbsp maple syrup
- 1 tsp black pepper
- 1/4 cup apple cider vinegar
- 4 tbsp olive oil
- 4 x 6oz salmon filet
- salt to taste
- Apple Compote:
- 2 tbsp butter
- 2 tsp grated ginger
- 4 apples, preferably Granny Smith or pink lady, peeled and cut into chunks
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- Sauce:
- 1 cup apple juice
- 1/2 cup cider vinegar
- 2 tsp sugar
- 2 tsp chopped candied ginger
- 1/3 cup unsalted butter, diced
- salt and pepper
directions
- 1
Combine syrup, pepper, vinegar and 3 tbsp olive oil. Pour over salmon and marinate for 30 minutes. Season with salt. Preheat oven 450 degrees. Heat butter in skillet over medium heat. Add ginger and apples and cook for 4 minutes or until apples are softened. Add maple syrup and lemon juice and continue to cook until apples begin to caramelize, about 2 to 3 minutes. Cover pan, turn heat to low and cook for 10 minutes, stirring occasionally or until apples are cooked through. Remove from heat and put apples in a bowl.
- 2
Heat skillet over high heat. Add 1 tbsp olive oil. Place salmon in skillet skin side down. Cook for 2 minutes or until skin is very crisp. Turn salmon skin-side up and place on oiled baking sheet. Bake for 5 to 6 minutes. Keep warm while making sauce. Return skillet to stove on high heat and add apple juice, cider vinegar, sugar and ginger. Boil until slightly thickened, about 3 to 5 minutes. Season with salt and pepper. Stir in butter.
Source: Caroline
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