Approximate cooking time: 25 minutes
Serves 4
Ingredients:
- 1 1/2 cup apple juice or apple cider
- 1/2 cup orange juice
- 2 1/2 tbsp honey
- 2 tbsp chopped fresh mint
- 2 tbsp chopped chives
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 apples
- 2 lbs salmon fillet, skin removed
- 1 pinch of salt and pepper, to taste
- 1 drizzle of oil
- 1/4 cup loosely packed brown sugar
Directions:
- Preheat the oven to 375°F.
- Prepare marinade by whisking together apple juice, orange juice, honey, mint, chives, salt and pepper until well combined. Set aside.
- Core apples using an apple corer or a small paring knife, then slice apples into rings as thin as possible (about 1/8-inch or less). Use a mandoline if you have it, otherwise a good sharp knife will do fine. Place sliced apples into marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.
- Sprinkle entire surface of salmon lightly with salt and pepper and place it, skin-side down, in a lightly-oiled roasting pan. Remove apples from marinade and place them carefully on salmon, shingling them like scales from one end to the other. If you are using both red and green-skinned apples, alternate colors as you shingle slices. Sprinkle brown sugar over apples.
- Roast for approximately 20 to 25 minutes. When finished, pour juices from the roasting pan over fish before serving.
Photo Credit: Seasonal Chef
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