Cider-Poached Salmon with Apples

Cider-Poached Salmon with Apples
Recipe type: Entree
Cook time: 
Total time: 
Serves: 6
A delightful fall recipe that will pair beautifully with our elegant Rosé of Syrah and Grenache, from Maine chefs Mark Gaier and Clark Frasier
  • • 1 gallon apple cider
  • • 2 teaspoons fresh rosemary
  • • 2 teaspoons fresh thyme
  • • ¼ cup plus ¼ teaspoon brown sugar
  • • 2 tablespoons fennel seed
  • • 1 tablespoon kosher salt
  • • 1 tablespoon freshly ground black pepper
  • • 6 6-ounce salmon fillets
  • • ½ pound (2 sticks) unsalted butter
  • • 1 quart (about 6) cooking apples, such as McIntosh, cored and sliced
  1. Heat the cider in a nonreactive, wide-bottomed saucepan and reduce the liquid by half.
  2. Add the rosemary, thyme, brown sugar, fennel seed, salt and pepper to the cider. Bring to a boil. Reduce the heat to a simmer.
  3. Gently place the salmon in the liquid. The liquid should be steaming, but not simmering. Cook the salmon for 6 minutes. Test for doneness.
  4. Heat the butter in a sauté pan. Add the apples and sauté until golden, about 2 minutes.
  5. Remove the salmon from the cider liquid with a slotted spatula. Place the salmon on 6 heated plates and garnish with sautéed apples. Serves 6.


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