Time: 20 minutes
In this recipe, an intensely flavored dry hard cider is used to cook tender salmon fillets. The fish is complemented with a sprinkle of buttery hazelnuts and a drizzle of tangy mustard sauce that has hints of sweet cider flavor.
- One 22-ounce bottle Portland Cider Company Kinda Dry
- ¼ cup prepared Dijon mustard
- 1 tablespoon honey
- 4 garlic cloves, smashed and peeled
- 5-inch sprig fresh rosemary
- Four 4-ounce fillets of salmon with skin
- ½ cup finely chopped roasted hazelnuts
- Fine sea salt
- Ground black pepper
Bring to simmer, 3 ounces of cider in a small saucepan over medium heat. Heat until the cider is reduced by half (1.5 ounces), about 5 minutes.
Stir together the mustard and honey in a small dish. Add the warm reduced cider and stir until smooth. Stir in a pinch of black pepper and set aside.
Pour the remaining cider into a shallow 5-quart pot or pan. Add the garlic cloves and rosemary. Bring to a gentle simmer over low/medium heat.
Sprinkle the tops of the salmon fillets with salt and pepper. Place the salmon pieces into the cider and cook for 7 to 10 minutes, just until cooked through and no longer raw in the center. They will be pale pink in color and flake easily with a fork. Use a slotted spoon or large spatula to carefully transfer the salmon to serving plates.
Sprinkle with hazelnuts. Drizzle with cider mustard sauce or serve the sauce on the side.