Roasted Salmon with Red Onion and Apple Puree Crust with Ginger-Cider Reduction

By cecelia26_

Ingredients

• Red Onion and Apple Puree:
• 6 3-ounce salmon filets
• 2 tablespoons light cooking oil
• Salt and pepper, to taste
• 8 ounces butter
• 1 medium red onion, peeled and quartered
• 9 medium apples, quartered and cored (not peeled)
• 2 lemons, juiced and zested
• 1 teaspoon fresh ginger, finely chopped
• 1 teaspoon cardamom
• 1 tablespoon brown sugar
• 2 ounces apple brandy
• 1 tablespoon honey
• Ginger-Cider Reduction:
• 1/4 cup cider vinegar
• 1 cup apple cider
• 2 cups chicken stock
• 1 tablespoon fresh ginger, julienned
• 2 teaspoons chopped thyme
• 3 ounces whole butter

Details

Servings 6
Adapted from usapple.org

Preparation

Step 1

Red Onion and Apple Puree:
Preheat oven to 350°F. Cut up butter, place in roasting pan and melt; add ingredients except brandy and honey to roasting pan. Roast at 350°F for about 2 hours, turning about every 20 minutes, until apples and onions are well-browned. Add the apple brandy and honey. Puree in food processor or blender until smooth. Cool and refrigerate until ready to use. Remaining puree can be frozen for later use. Makes 6 cups.

Ginger-Cider Reduction:
In non-aluminum saucepan, combine vinegar and cider, reduce to 1/3 cup over medium heat. Add stock and ginger. Reduce to 1 cup. Add thyme. Just before serving, whisk in butter.

Lightly oil baking sheet (this recipe is usually roasted on a cedar plank). Season salmon filets with salt and pepper, to taste. Evenly spread 2 tablespoons of Red Onion-Apple Puree on each filet. Bake at 400°F for about 8 minutes, until filets are cooked. Serve with Ginger-Cider Reduction.