Serve the salmon over mashed potatoes, sweet potatoes or rice for a flavorful dinner.
Abbey Littlejohn
Dont tell the lads in Dublin, but my Irish husband doesnt love Guinness.
Youll find the black stuff in soups, desserts and the ubiquitous Irish stew.
Photo:Abbey Littlejohn
Much like Guinness itself, my beloved doesnt relish Irish stew.
But Ireland produces phenomenal seafood, and its where Ive had the best salmon of my life.
But when I scrounged up the money for a proper meal, I splurged on salmon.
Abbey Littlejohn
What else could I use that was naturally sweet?
Apple cider was my solution.
There are apple orchards all across Ireland, many growing heirloom varieties, and they produce delicious fresh cider.
Abbey Littlejohn
There are similar growers near our Canadian home, and I knew I could get the quality I craved.
I love using wild salmon for this recipe.
The flavor is much richer.
Abbey Littlejohn
Thus, its important not to overcook it to prevent drynessand to be generous with the butter!
The apple cider thickens into a sweet, fresh, tangy glaze as it simmers.
Leeks, whole-grain mustard and fresh herbs round things out beautifully.
Any leftover sauce is wonderful with mashed potatoes.
It might not scream St. Patricks Day to everyone else, but it sure works for us.
Perhaps this homey, humble combination is just right after all.
Bring to a boil; reduce heat to maintain a low simmer.
Simmer, stirring often, until the cider has reduced and thickened, about 30 minutes.
Remove from heat; add 1 tablespoon butter and stir until melted.
Season 2 salmon fillets with 14 teaspoon salt and pepper to taste.
Melt the remaining 1 tablespoon butter in a medium nonstick pan over medium heat.
During the last 2 minutes of cook time, add leeks.
Baste the salmon with the sauce.
Serve the salmon with the sauce drizzled over it.
Nutrition Information
Serving Size: 1 salmon fillet & 212 Tbsp.
