Apple-Crusted Salmon

Fall is the height of apple season in Minnesota. We feature this unique entrée that brings together sweet apples and savory roasted salmon. The shingled topping of alternating red and green-skinned apples results in a dazzling presentation. Serve with sautéed greens and rice pilaf.

INGREDIENTS:

1 1/2 cup apple juice or apple cider
1/2 cup orange juice
2 1/2 tablespoons honey
2 tablespoons chopped fresh mint
2 tablespoons chopped chives
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 – 2 apples*
2 pounds of salmon fillet, skin removed
Pinch of salt and pepper
Sprinkle of oil (on bottom of roasting pan)
1/4 cup loosely packed brown sugar
* A non-tart variety of apple is preferred for this dish, but your favorite apple variety can be used; use one green and one red-skinned variety for a more colorful presentation.

METHOD:

Prepare the marinade by whisking together the apple juice, orange juice, honey, mint, chives, salt and pepper until well-combined. Set aside.

Core the apples using an apple corer or a small paring knife, then slice the apples into rings as thin as possible (about 1/8" or less). Use a mandoline if you have it, otherwise a good sharp knife will work. Place the sliced apples into the marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.

Preheat the oven to 375°F.

Sprinkle the entire surface of the salmon lightly with salt and pepper and place it, skin-side down, in a lightly-oiled roasting pan. Remove the apples from the marinade and place them carefully on the salmon, shingling them like scales from one end to the other. If you are using both red and green-skinned apples, alternate the colors as you shingle the slices. Sprinkle the brown sugar over the apples.

Roast for approximately 20-25 minutes. When finished, pour the juices from the roasting pan over the fish before serving.

Serves 6