Do you have any leftover apples from the fall bounty yet are sick of applelicious deserts? Try adding the forbidden fruit to a savory dish, like this salmon with caramelized apples and onions. Try this kale and tart apple salad we found on Martha Stewart’s Instagram to complete the meal. I loved the bright flavors it added. Looking for a wine pairing? A creamy Chardonnay worked for us!
Salmon with Caramelized Apples
Ingredients
- 1 lb. fresh wild-caught salmon
- 1/2 cup of apple cider vinegar
- 3 tablespoons of honey
- 1 tablespoon dijon mustard
- juice from 1 lemon
- 2 peeled and sliced apples (I like to use one tart & one sweet)
- 1 chopped sweet onion
- 1 minced garlic clove
- dash of salt and pepper
- 6 pats of butter
- Chives (optional for garnish)
Instructions
- Mix the apple cider vinegar, honey, mustard, lemon juice, and garlic clove. Add the salmon and let marinate for 30 minutes to 1 hour.
- Melt 4 pats of butter in a saute pan. Add the onion and apples and cook on a very low heat until everything is a beautiful caramel color (about 30 – 40 minutes). Turn off the heat, cover, and set aside.
- Preheat oven to 375 degrees.
- Place Salmon with the marinade on a greased baking sheet.
- Cut the remaining to pats of butter and place on top of the salmon.
- Cook for about 12 – 16 minutes (for the desired doneness).
- Plate next to salad and top with onion and apple mixture.
Kale and Tart Apple Salad
Put the following ingredients into a salad bowl:
- 1 bunch of kale, chopped into bite-sized pieces
- finely sliced celery
- Granny Smith Apple (Peeled, cored, and thinly sliced)
- Make the dressing by whisking together the following ingredients:
- 4 tablespoons olive oil
- 2 tablespoons of apple cider vinegar
- 3/4 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- a smidge of cayenne pepper
- dash of salt and pepper
- Toss the dressing and salad mixture and top with shaved parmesan cheese.
