Apple & Fennel Stuffed Salmon with Cider Sauce
Salmon and apples are paired in this delicately flavoured dish.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 people
- 3 cups fresh pressed apple cider not hard cider
- 1/2 teaspoon fennel seed
- 1 teaspoon mustard seed divided
- 1/2 teaspoon freshly ground pepper divided
- 1/2 teaspoon salt divided
- 2 Tablespoons unsalted butter
- 1 small fennel bulb
- 1 medium Honeycrisp apple
- 1 medium salmon filet deboned, skin on
Pour cider into a medium saucepan and bring to a boil. Add fennel seed, 1/2 teaspoon mustard seed, and 1/4 teaspoon pepper. Keep at a low boil for about 30 minutes or until cider has reduced into a sauce about the consistency of gravy.
Strain cider reduction into a bowl and whisk in 1 Tablespoon of butter. Keep warm.
Wash, core and slice both fennel and apple. Melt remaining butter in a large skillet and add the fennel and apple. Cook over medium heat, stirring occasionally, for 6-7 minutes. Produce should soften, but still retain a bit of crunch. Remove from heat and cool.
Preheat oven to 350F. Line a rimmed baking tray with parchment paper.
Using a sharp knife, slice salmon in half from top to tail. Lay it open like a book and brush both sides with a little of the cider reduction. Season it all over with salt and pepper.
Place the side without the skin onto the parchment paper. Heap the sauteed apple and fennel onto the top and spread it out evenly.
Top with the second piece of salmon, placing it skin side up. Wrap the stuffed salmon a few times with kitchen twine and place in the centre of the oven.
Bake salmon for 20-25 minutes. Remove from oven, snip twine and serve at once with the cider glaze.
Calories: 162kcal | Carbohydrates: 21g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 25mg | Sodium: 232mg | Potassium: 457mg | Fiber: 2g | Sugar: 15g | Vitamin A: 3.9% | Vitamin C: 8.7% | Calcium: 3.6% | Iron: 4.3%