Salmon with Apples and Maple Syrup
The fall season is filled with fabulous fruits and vegetables – various squashes, including pumpkin, which seems to be everywhere nowadays – heirloom tomatoes, many different kinds of beans, pears and plums and peaches – and my personal favorite – apples. Every year, I look forward to the fall season for the apple crop. This year in the Northeast, we have been plagued by a very harsh drought so the local apples are much smaller than usual but are they ever sweet and juicy! Like Jo March in Little Women, I can think of nothing better than to sit in a comfortable place with a few of these great little fruits and read a good book all afternoon.
Naturally I use apples in cooking. I bake pies, of course – Samhain wouldn’t be Samhain without an apple pie! And of course I make a fabulous apple crisp – using my mother’s recipe – and an apple cake that was my second husband’s recipe. But as good as apples are for dessert, they can be used in entrées as well. Here is an easy recipe using apples with salmon.
You need fresh or frozen salmon (thawed), any kind of apple you like and real maple syrup.
Preheat your oven to 350 degrees and line a pan with foil. Set the salmon in the middle of the foil. Cut the apple into slices and set around the salmon, then pour some maple syrup over all of it. Since I was only cooking for myself, I only used half of the apple and perhaps a quarter cup of maple syrup but if you are cooking for more people, of course you will increase the amount of apple and maple syrup accordingly.
After seasoning with a little sea salt and freshly ground black pepper, lightly fold up the foil and place in the middle of your preheated oven. Let it bake for around fifteen minutes and then open up the foil and then let bake another fifteen or twenty minutes. The salmon should be light pink and flakey when you touch it with a fork and the apples should be soft but still retaining some firmness.
Place the salmon on a plate and arrange the apples around it. Pour the maple syrup over all as a sauce.
Since I only used one-half of the apple, I used the other half in a salad. This made a nice companion to the Salmon entrée. As you can see, I used mixed greens, onions, and chunks of sharp cheddar cheese in addition to the apples. With a creamy ranch dressing, this was fabulously good!
Try one or both of these for your Samhain seasonal feast! Brightest Blessings!