Salmon and Apple Almondine
Against all odds, apples and salmon make a delicious duo in this recipe, created in collaboration with Verger Jean-Yves Boileau, that evokes classic sole almondine. Put the whole fillet on a large serving plate and sprinkle it with brown butter, lemon and almonds. Garnish with onions and tender apple, made pink by the acidity of […]
Ingredients
- 2 tsp maple sugar
- 1 tsp salt
- 1 salmon fillet with skin, about 1 ½ lb (675 g), 1 ¾ inch (4.5 cm) thick
- 1 tbsp (15 ml) olive oil
- 2 Ariane apples, cored and cut into small dice (see note)
- 1 small red onion, thinly sliced
- 1/2 cup (115 g) unsalted butter
- 1/2 lemon, juice only, plus lemon wedges for serving
- 1/3 cup (35 g) roasted thinly sliced almonds
- 2 tbsp dill, finely chopped
Instructions
- In a small bowl, combine the maple sugar and salt.
- Place the salmon on a plate, skin-side down. Rub the surface of the fish with the maple sugar mixture. Cover and refrigerate for 1 hour.
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- Pat the salmon dry with paper towels as needed. Place the fish on the baking sheet, skin-side down, and brush with the oil. Bake for 20 minutes or until just pink at the centre.
- Meanwhile, in a small pot over medium heat, soften the apples and onion in 1 tbsp of the butter until the apples are tender. Add the lemon juice and cook until completely evaporated. Transfer into a glass bowl.
- In the same pot, add the remaining butter and cook until starting to brown and no longer foaming. Quickly pour through a sieve placed over the bowl of apples. Add the almonds and dill to the bowl. Season with salt and pepper. Mix well.
- Place the salmon on a large serving dish. Top with the brown butter and apple mixture. Serve with lemon wedges and green beans, if desired.
Against all odds, apples and salmon make a delicious duo in this recipe, created in collaboration with Verger Jean-Yves Boileau, that evokes classic sole almondine. Put the whole fillet on a large serving plate and sprinkle it with brown butter, lemon and almonds. Garnish with onions and tender apple, made pink by the acidity of the lemon juice. This dish will wow everyone at the table.