- Drizzle olive oil over salmon and massage into surface. Sprinkle with herbs, salt & pepper. Set aside.
- For glaze, place vermouth, horseradish, thyme and rosemary in saucepan. Bring to boil. Sir in apple jelly and simmer until melted. Remove from heat and add chives or green onion. Let cool slightly and brush over salmon, reserving remaining sauce for serving.
- Grill salmon on hot coals until opaque or until oil breaks through surface, about 10-12 minutes. While salmon is cooking, heat remaining glaze.
- Serve warm glaze over salmon garnished with fresh thyme and rosemary sprigs. Delicious with brown sugar-glazed baked peppered acorn squash. (4 servings)
Friday, October 05, 2007
"Any fool can count the seeds in an apple.
Only God can count all the apples in one seed."
~ Robert Schuller
~ Apple Orchard
(Old Mission Peninsula)
GLAZED APPLE & HORSERADISH SALMON
~ Autumn supper blending the flavor of sweet salmon and tastes of the season.
4 (6-oz.) 1-inch thick skinned salmon fillets
extra-virgin olive oil
sea salt & freshly ground black pepper
sprinkling of thyme and rosemary
1/3 cup good apple jelly
1/4 cup vermouth
2 Tbsp. horseradish
2 tsp. finely snipped fresh thyme
2 tsp. finely snipped fresh rosemary
1 Tbsp. chopped chives or green onion
Note: Pair salmon with a beautiful wine (Pinot Noir or Riesling) from Michigan's award winning wines.