We have a great vendor family and to prove it take a look at the Salmon Apple recipe below. Bob from RDM Fish and Shrimp created this recipe especially for you using ingredients available from fellow market vendors. Look for more recipes from Bob in the coming weeks.
- 1 1/2 cup apple juice or apple cider
- 1/2 cup orange juice
- 2 1/2 tablespoon honey
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped chives
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 1 1/2 apples*
- 2 pounds salmon fillet
- pinch of salt and pepper
- Sprinkle of oil (on bottom of roasting pan)
- 1/4 cup loosely packed brown sugar
- Prepare marinade by whisking together apple juice, orange juice, honey, mint, chives, salt and pepper until well combined. Set aside.
- Core apples using an apple corer or a small paring knife, then slice apples into rings as thin as possible (about 1/8-inch or less). Use a mandolin if you have it, otherwise a good sharp knife will do fine. Place sliced apples into marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.
- Preheat the oven to 375°F. Sprinkle entire surface of salmon lightly with salt and pepper and place it, skin-side down, in a lightly-oiled roasting pan. Remove apples from marinade and place them carefully on salmon, shingling them like scales from one end to the other. If you are using both red and green-skinned apples, alternate colors as you shingle slices. Sprinkle brown sugar over apples.
- Roast for approximately 20 to 25 minutes. When finished, pour juices from the roasting pan over fish before serving.