Tom’s Naked Salmon Fillet with Cider-Spiked Apples and Onions

TOM’S NAKED SALMON FILLET WITH CIDER-SPIKED APPLES AND ONIONS

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Yield: Serves 4

Ingredients

• 1 oz. Extra Virgin Olive Oils
• 1-1/2 lbs. Fresh Norwegian Salmon Fillet
• 2 tbsp. Salted Butter
• 1 Medium Red Onion, julienned
• 1 Medium Apple, of your choice, peeled, cored and sliced
• 2 tbsp. Dried Cranberries
• 1/4 cup White Wine
• 1 Large sprig Sage
• 2 tbsp. Salted Butter
• 1/2 cup Apple Cider
• 2 tbsp Scallion, chopped

Directions

1.  Pre-heat oven to 350-degrees.
2. Place olive oil in a large skillet over medium to medium high heat. Season salmon with salt and pepper, and lightly brown on both sides (about 2 minutes per side). Place in a pre-heated 350-degree oven until a toothpick inserted into the thickest part of the salmon gets little-to-no resistance (about 6 minutes).
3. Place a medium-sized skillet over medium-high heat and melt butter. Add onions and apples and sweat until onions are translucent (about 4 to 5 minutes).
4. Add dried cranberries, sage sprig, white wine and apple cider, and continue to cook until liquid has reduced by half.
5. Swirl in butter, add chopped scallions and season with salt and pepper.
6. Spoon mixture over salmon fillets and serve.