Ingredients
2 tbsp. maple syrup
1 tsp. Freshly ground pepper
1/4 c. apple cider vinegar
4 tbsp. olive oil
8 salmon fillets
salt
2 tbsp. butter
2 tsp. ginger root
4 apples
1 tbsp. maple syrup
1 tbsp. lemon juice
1 c. apple juice
1/2 c. cider vinegar
2 tsp. granulated sugar
2 tsp. candied ginger
c. unsalted butter
Salt and freshly ground pepper
Preparation
Step 1Combine maple syrup, pepper, vinegar and 3 tablespoons oil in a small bowl. Pour over salmon pieces and marinate for 30 minutes. Season with salt.Step 2Heat butter in a large skillet over medium heat. Add ginger and apples and cook for 4 minutes. Add maple syrup and lemon juice and continue to cook for 2 to 3 minutes, or until apples begin to caramelize.Step 3Cover pan, reduce heat to low and cook for 10 minutes, stirring occasionally, until apples are cooked through. Remove from heat. Preheat oven to 450°F.Step 4Heat a non-stick skillet over high heat. Add remaining 1 tablespoon oil for salmon and heat. Place salmon in skillet skin-side down. Cook for 2 minutes, or until fish skin is very crisp.Step 5Place salmon skin-side up on a baking sheet. Bake for 6 to 9 minutes, or until white juices just begin to appear and salmon is slightly undercooked in centre.Step 6Return salmon skillet to stovetop over high heat and add apple juice, vinegar, sugar and candied ginger. Bring to a boil and cook for 5 minutes, or until slightly thickened. Remove from heat, stir in butter and season with salt and pepper. Serve salmon with apples and sauce.
