Apple Braised Salmon
with fine herbs, served over spinach
recipe from The Green Parrot Cafe
1-1/2 pounds salmon
1 carrot, matchstick
1-1/2 Tbsp vegetable oil
1/2 lb. (about 12) asparagus stalks
1 cup dry white wine or Riesling
2 Roma tomatoes, seeded and diced
1 cup apple juice
4 shallots, chopped
1 oz (about 1/2 cup) fresh herbs of your
choice (parsley, tarragon, chives, etc.)
1 celery stalk, matchstick
1 lb. fresh spinach
Saute presentation side of salmon in oil until golden. Pour off oil. Turn salmon and
add white wine and apple juice. Bring to a simmer, then cook for approximately one
minute. Place salmon and apple juice sauce in 400 oven and bake until salmon is just
done. Blanch shallots, celery, carrot and asparagus until almost done. Wilt spinach
(steam or microwave 30 to 60 seconds) and place evenly on four dinner plates. Place
salmon on top of spinach. Place apple juice sauce in saute pan, and reduce for two
minutes. Add blanched vegetables and then reduce heat. Add tomato and herbs. Continue
to reduce to your liking (a thin broth or reduce further for a thicker sauce). Spoon
sauce and vegetables over salmon and serve.
Recipe originally posted by Betty Thomas
on another food group list serve.
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