Apple-Crusted Salmon

Apple-Crusted Salmon

This unique entrée brings together sweet apples and savory roasted salmon. The shingled topping of alternating red and green-skinned apples results in a dazzling presentation. Serve with sautéed greens and rice pilaf.

Serves 6

Ingredients:

1 1/2 cups apple juice or apple cider (preferably low sugar or sugarfree)
1/2 cup orange juice
2 1/2 tablespoons honey
2 tablespoons chopped fresh mint
2 tablespoons chopped chives
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 – 2 apples*
2 pounds salmon fillet, skin removed
Pinch of salt and pepper
Sprinkle of oil (on bottom of roasting pan)
1/4 cup loosely packed brown sugar (substitute)

*A non-tart variety of apple is preferred for this dish, but your
favorite apple variety can certainly be used; use one green and one
red-skinned variety for a more colorful presentation.

Prepare the marinade by whisking together the apple juice, orange
juice, honey, mint, chives, salt and pepper until well-combined. Set
aside.

Core the apples using an apple corer or a small paring knife, then
slice the apples into rings as thin as possible (about 1/8-inch or
less). Use a mandoline if you have it, otherwise a good sharp knife
will do fine. Place the sliced apples into the marinade and let them
marinate for a minimum of 30 minutes and a maximum of two hours.

Preheat the oven to 375°F.

Sprinkle the entire surface of the salmon lightly with salt and
pepper and place it, skin-side down, in a lightly-oiled roasting pan.

Remove the apples from the marinade and place them carefully on the
salmon, shingling them like scales from one end to the other. If you
are using both red and green-skinned apples, alternate the colors as
you shingle the slices. Sprinkle the brown sugar over the apples.

Roast for approximately 20–25 minutes. When finished, pour the juices
from the roasting pan over the fish before serving.

Nutrition Info
Per serving (10.5 oz/296g-wt.) : 400 calories (110 from fat), 12g
total fat, 2g saturated fat, 39g protein, 31g total carbohydrate (1g
dietary fiber, 29g sugar), 105mg cholesterol, 190mg sodium

* With using low sugar juice, sugar grams will be considerably
reduced for this recipe.

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