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Salmon Fillets With Apple, Maple Bourbon Sauce
Ingredients
- 2 x 1" thick, skinless, boneless salmon fillets about 6-8 oz each.
- 1 granny smith apple, peeled, cored, sliced and cut into 12th's. (like shredded cheese)
- 1 tbsp butter
- 1 tbsp water
- ¼ tsp cinnamon
- 3 tbsp maple syrup
- 1 tbsp bourbon
- 2 tsp Balsamic vinegar
- 2 tbsp chopped nuts
- salt and pepper
Method
1. Put apples, water, butter and cinnamon in a 1 qt. Non-stick saucepan and cook, covered, over a gentle heat for about 5 - 15 minutes until apples are softening. If you use an open omelet style pan you will need to add more water to prevent apples burning dry. Granny Smith apples will retain their shape and not turn into applesauce.2. Add maple syrup and bourbon and cook for 2 minutes more. Adjust seasonings to your taste after first time. Sauce will mellow and develop as it stands.
3. Add Balsamic vinegar.
4. Preheat oven to 450° or light grill. Line shallow skillet with foil for ease of clean up.
5. Place salmon fillets in foil lined pan and sprinkle with salt and pepper.
6. Evenly divide sauce over fillets. Sprinkle nuts on top.
7. Bake in preheated oven for 10 minutes. Less time if fillets are thinner. Salmon should still look slightly wet in the very center if you poke with a knife. Broiling will cause sauce to burn.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV. You can contact Oonagh at 603-424-6412.