Recipe(tried): Roasted Salmon with Red Onion and Apple Puree Crust with Ginger-Cider Reduction

Roasted Salmon with Red Onion and Apple Puree Crust with Ginger-Cider Reduction
Makes 7 half-portions

6 salmon filets (3-ounce each)
2 tbsp light cooking oil
salt and pepper, to taste
1 cup Red Onion and Apple Puree (recipe follows)
Ginger-Cider Reduction (recipe follows)

Lightly oil baking sheet (this recipe is usually roasted on a cedar plank).

Season salmon filets with salt and pepper, to taste. Evenly spread 2 tablespoons of Red Onion-Apple Puree on each filet.

Bake at 400F for about 8 minutes, until filets are cooked. Serve with Ginger-Cider Reduction.

Red Onion and Apple Puree

8 oz. butter
1 medium red onion, peeled and quartered
8 medium apples, quartered and cored (not peeled)
2 lemons, juiced and zested
1 tsp fresh ginger, finely chopped
1 tsp cardamom
1 tbsp brown sugar
1 oz. apple brandy
1 tbsp honey

Preheat oven to 350F.

Cut up butter, place in roasting pan and melt; add ingredients except brandy and honey to roasting pan.

Roast at 350F for about 2 hours, turning about every 20 minutes, until apples and onions are well-browned.

Add the apple brandy and honey. Puree in food processor or blender until smooth. Cool and refrigerate until ready to use. Remaining puree can be frozen for later use. Makes 6 cups.

Ginger-Cider Reduction

1/4 cup apple cider vinegar
1 cup apple cider
2 cups chicken stock or apple-leek stock
1 tbsp fresh ginger, julienned
2 tsp chopped thyme
3 oz. whole butter

In non-aluminum saucepan, combine vinegar and cider, reduce to 1/3 cup over medium heat. Add stock and ginger. Reduce to 1 cup. Add thyme. Just before serving, whisk in butter. Makes 1 cup.