Cider Poached Salmon with Hazelnuts and Cider Mustard Sauce

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Yield: 4
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.