1 tbsp butter
1 medium onion, peeled and quartered
2 cups fresh apple cider (non-alcoholic) or apple juice
2 salmon fillets
½ cup cream
In a large pan, melt butter and add onion and cider. Bring to a simmer. Simmer for 5 minutes then remove and discard onion.
Add salmon to pan. Spoon a bit of liquid over them. Cover and simmer (gently! otherwise they get dry and tough) for about 8-10 minutes depending on thickness until desired done-ness. Transfer to a plate and cover to keep warm.
Raise heat to high, add salt and simmer, stirring frequently until the liquid is reduced by two-thirds. Reduce the heat to medium and add the cream. Stir well to combine. Boil, stirring frequently, for a few minutes, utnil the mixture darkens to a pale golden caramel and is reduced further.
Place the salmon plates and top each with a spoonful of sauce. Serve immediately.
I'm in the very strange situation that I can say that this tasted good... but I just didn't like it. The sweetness of the cider worked well with the salmon, and the onion gave it a nice twist. ... it just wasn't for me.
I have no clue how that even works *shrug*.
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