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Honey Apple Cider Glazed Salmon
Honey Apple Cider Glazed Salmon
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Cook Time:
25 minutes
Total Time:
25 minutes
Apple cider and honey glazed salmon fillets are caramelized on stovetop and served on a bed of wilted spinach for a delicious twist on a classic dish.
Ingredients:
  • 1/2 cup unfiltered apple juice or apple cider (not hard cider)
  • 1 1/2 tablespoons honey
  • 4 salmon fillets (6 ounces each)
  • 1 tablespoon extra virgin olive oil
  • Salt
  • 2 teaspoons lemon juice
  • 1 tablespoon butter
  • 8 ounces fresh baby spinach
  • Freshly ground black pepper
  • Lemon slices for garnish
Instructions:
  • Create apple cider honey glaze: In a small shallow pan over medium-high heat, combine apple cider and honey. Bring to a boil and simmer until the mixture reduces by half, yielding slightly over 1/4 cup of glaze. Allow to cool briefly.
  • Place fresh salmon fillets in a dish skin-side down if applicable. Pour the honey cider glaze over the fillets. Allow them to marinate for 10 minutes, flipping halfway through.
  • Heat olive oil in a large skillet over medium-high heat. Sprinkle salt on the flesh side of the salmon fillets. Place fillets flesh side down in the skillet and cook for 2 minutes. Brush the sides of the fillets with the glaze as they cook.
  • Flip the salmon fillets to reveal the flesh side, brush with the remaining honey cider glaze, sprinkle with lemon juice, and reduce the heat to medium. Cook for 3 to 5 minutes until the salmon is just cooked through.
  • After cooking the fillets, luxuriously coat them with the rich pan glaze: Take the pan off the heat. The delectable glaze should have a slight caramelization. Employ a pastry brush to generously coat the top of the fillets with the savory pan juices. Keep warm by covering with foil.
  • Wilt baby spinach: In a large skillet, melt butter over medium-high heat. Add baby spinach and cook for a minute. Use tongs to turn the leaves over to coat with butter as spinach wilts. Season with salt and pepper, cook for another minute or two until fully wilted.
  • To serve, portion out the spinach onto 4 plates. Place a piece of salmon beside or atop the spinach and garnish with a lemon slice. Inspired by a recipe from the Boston Globe featuring Irish Chef Kevin Dundon of Dunbrody Country House in County Wexford. Links: Sake Ginger Glazed Salmon, Hoisin Glazed Salmon, Miso Glazed Salmon.

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