sage butter cider glazed salmon
A luxe autumn skillet supper that's perfect for meal preppage.
Ingredients
- 1 lb salmon, sliced into 4 filets
- 3 tbsp butter
- 8-10 fresh sage leaves
- 3-4 rosemary sprigs
- 4 cloves garlic, smashed
- 1 large honeycrisp apple, sliced
- 1/2 cup apple cider
- 1/2 cup white wine
- wild rice, quinoa, or any grain, to serve
Instructions
- Pat the salmon very dry. Season with salt and pepper.
- Melt 1 tablespoon of butter with 1 tablespoon olive oil in a skillet over medium heat. Sear the salmon skin-side down for 5-6 minutes. Flip and cook 2-3 minutes longer until mostly opaque. Move to a plate.
- Melt the remaining 2 tablespoons of butter. Crisp the sage leaves and rosemary sprigs for 1-2 minutes, then remove.
- Toss in the garlic and apple slices. Cook 1-2 minutes until the garlic is very fragrant. Pour in the cider and wine. Bring to a simmer and cook, tossing the apples intermittently, until reduced slightly, about 4-5 minutes.
- Slide the salmon and any juices back into the skillet and baste with the sauce until warmed through. Divide onto plates and top with the crispy sage and rosemary, any any extra sauce.