Salmon is one of my favorite fishes to make at home, and I've tried several new recipes lately. I pick up some apples and apple cider every fall. While I have endless uses for apples, I always struggle to use all the cider. This cider sauce is so tasty and is a perfect fall dinner.
Ingredients:
2 tablespoons olive oil
4-6oz salmon filets
salt and pepper
1 cup apple cider
1 small shallot, minced
2 tablespoons honey
1 tablespoon whole-grain mustard
1/4 cup plain Greek yogurt
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh mint, chopped
2 tablespoon fresh chives, chopped
Preparation:
1. Preheat the oven to 300 degrees. Line a baking sheet with foil and a wire rack. Spray rack with pan spray.
2. In a medium-large pan, heat olive oil over medium heat. Season the salmon with salt and pepper. Cook skin side down for 2-3 minutes.
3. Flip the filets, then add the apple cider and the shallots. Cook the fish another 2 minutes or so. Gently remove the fish and place skin side down on the wire rack. Transfer to the oven and bake for 8-10 minutes for medium rare.
4. Continue to simmer the sauce in the pan over medium heat, whisking often for about 2 minutes. Whisk the honey and mustard into the sauce as it continues to simmer, another 2-3 minutes. Add the Greek yogurt, whisking often until the sauce thickens.
5. Transfer the salmon to a plate. Top with sauce. Garnish with the tarragon, mint, and chives.
Adapted from Food Network.
Ingredients:
2 tablespoons olive oil
4-6oz salmon filets
salt and pepper
1 cup apple cider
1 small shallot, minced
2 tablespoons honey
1 tablespoon whole-grain mustard
1/4 cup plain Greek yogurt
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh mint, chopped
2 tablespoon fresh chives, chopped
Preparation:
1. Preheat the oven to 300 degrees. Line a baking sheet with foil and a wire rack. Spray rack with pan spray.
2. In a medium-large pan, heat olive oil over medium heat. Season the salmon with salt and pepper. Cook skin side down for 2-3 minutes.
3. Flip the filets, then add the apple cider and the shallots. Cook the fish another 2 minutes or so. Gently remove the fish and place skin side down on the wire rack. Transfer to the oven and bake for 8-10 minutes for medium rare.
4. Continue to simmer the sauce in the pan over medium heat, whisking often for about 2 minutes. Whisk the honey and mustard into the sauce as it continues to simmer, another 2-3 minutes. Add the Greek yogurt, whisking often until the sauce thickens.
5. Transfer the salmon to a plate. Top with sauce. Garnish with the tarragon, mint, and chives.
Adapted from Food Network.