Recipe: Late summer salmon
It’s a little out of season for this, but my baby sister (OK, she’s in her late 20s, but she’s still the youngest of the three of us) requested it. This is a recipe for salmon at that time of year when the apples first come out, but it’s warm enough to want to cool off with a peach during the day. You’ll need to plan ahead for this.
Overnight, soak salmon fillets in apple cider (or apple juice and cinnamon, but if you can do the cider, all the better). In the refrigerator, of course. You don’t want to give anybody food poisoning.
You’ll cook the fillets in the cider (fish side down first; the pan will get hot enough to deal with the skin side later). But the magic here is in the topping.
In another pan, melt some butter, then soften some chopped walnuts. Add chopped peaches, raisins, cinnamon, and maple syrup. Drain the liquid before you serve it over the fish.
