Salmon Poached in Cider
Oct. 6th, 2009 11:22 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
holyschist in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is my current favorite salmon recipe and it has cider, which is autumny (especially if you can get someone's homemade hard cider! I am not so fortunate).
It's based on Salmón a la Ribereña, but I've simplified it because I'm not a fan of either bacon or ham. I'm going to start playing with adding some other flavors in soon, but it's darn tasty as a simple dish with potatoes and super-fast.
Salmon Poached in Cider
Serves 2
2 7-oz salmon filets
1/2 c. dry hard cider (Woodchuck 802 is perfect, Strongbow would work; amber ciders are too sweet)
1 tbl. olive oil
1 tbl. butter
Salt and pepper to taste
1. Heat olive oil and butter in a frying pan or wok over medium heat.
2. Put salmon in pan and cook until slightly browned on both sides, flipping as needed.
3. Add cider, salt, and pepper.
4. Cover and continue to cook until salmon is done (it can be removed from the heat while the salmon is still slightly underdone in the middle to prevent overcooking--salmon will continue cooking a little bit on the plate).
5. Cook down the remaining cider into a sauce. You can add more if you want more sauce.
It's based on Salmón a la Ribereña, but I've simplified it because I'm not a fan of either bacon or ham. I'm going to start playing with adding some other flavors in soon, but it's darn tasty as a simple dish with potatoes and super-fast.
Salmon Poached in Cider
Serves 2
2 7-oz salmon filets
1/2 c. dry hard cider (Woodchuck 802 is perfect, Strongbow would work; amber ciders are too sweet)
1 tbl. olive oil
1 tbl. butter
Salt and pepper to taste
1. Heat olive oil and butter in a frying pan or wok over medium heat.
2. Put salmon in pan and cook until slightly browned on both sides, flipping as needed.
3. Add cider, salt, and pepper.
4. Cover and continue to cook until salmon is done (it can be removed from the heat while the salmon is still slightly underdone in the middle to prevent overcooking--salmon will continue cooking a little bit on the plate).
5. Cook down the remaining cider into a sauce. You can add more if you want more sauce.
no subject
on 2009-10-07 01:19 am (UTC)no subject
on 2009-10-07 05:14 am (UTC)no subject
on 2009-10-07 06:54 am (UTC)One of my favourite hard-cider recipes is a package of those apple-chicken sausages, sliced into 1/2" circles, tossed in a big skillet with a bottle of Granny Smith hard cider and half a Granny Smith apple (typically I double this recipe). Bring to boil, cook 10 mins, eat. mmmmmm.
no subject
on 2009-10-07 05:07 pm (UTC)