Roasted Alaskan Salmon with Granny Smith Apple Butter Sauce, and Herbed Potato Cakes

Total Time:
5 min
5 min

4 servings

  • 4 (6-ounce) Alaskan salmon fillets
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground white pepper, 1/8 teaspoon
  • 1 Granny Smith apple, peeled, cored and cut into small dice
  • 2 tablespoons packed light brown sugar
  • 1/4 cup hard cider
  • 1/4 cup heavy cream
  • 2 sticks (1/2 pound) cold unsalted butter, cut into pieces
  • Herbed Potato Cakes, recipe follows
  • American farmed caviar, as garnish
  • Herbed Potato Cakes:
  • 2 Idaho potatoes (about 1 1/2 pounds), peeled and grated
  • 2 large eggs
  • 1 tablespoon chopped fresh parsley, leaves
  • 1 tablespoon chopped fresh tarragon, leaves
  • 1 tablespoon chopped fresh basil, leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons vegetable oil
  • Preheat the oven to 350 degrees F.

  • Grease a baking sheet with the oil. Season both sides of the salmon fillets with 1/4 teaspoon salt and 1/2 teaspoon pepper and place on the baking sheet. Roast until the center is still slightly pink, about 10 minutes. Remove from the oven.

  • Meanwhile, to make the Granny Smith apple butter sauce, in a medium saucepan, combine the diced apples, sugar, and hard cider. Cook over medium-high heat until the apples are translucent, about 5 minutes. Add the cream and cook until reduced by half, about 3 minutes. Add the butter several pieces at a time, whisking constantly to blend, and removing from the heat periodically to prevent the sauce from breaking. Add the remaining 1/4 teaspoon salt and 1/8 teaspoon white pepper and whisk to blend. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.

  • Place 1 potato cake on each plate and top with a salmon fillet. Drizzle each portion with the apple butter. Top with 1/4 of the salmon and garnish with 1 teaspoon of the caviar. Serve immediately.

Herbed Potato Cakes:
  • Rinse the potatoes in a large bowl of water and drain well. Transfer to a dish towel and wring dry. If necessary, wring again in a second towel. Place in a large bowl and add the remaining ingredients. Stir to mix well.

  • Heat 3 tablespoons of the oil in a medium skillet. Divide the potato mixture into fourths. Form each portion into a 4-inch round cake, about 1/2-inch thick, squeezing out the excess moisture. Place 2 cakes in the hot pan and cook until golden brown, 5 to 6 minutes per side, turning several times. Remove from the pan and drain on paper towels. Wipe the pan clean with a paper towel and repeat with the remaining ingredients.

  • Yield: 4 cakes

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