I am finally back with a new recipe. If anyone was curious if I was ever coming back, rest assured that I am. I was
cramming studying for a licensing exam and now that it is over, I can get back to cooking and blogging. Keeping my fingers crossed for the next 10 to 12 weeks in the hopes that I passed so I don’t have to go through that torture ever again.
Now on to the food!
Since it is apple season I thought I would try to incorporate them into everything including a salmon dish. I know what you are thinking…salmon, apples, cinnamon…but trust me it turned out wonderful.
- 4 Wild Caught Salmon Fillets without the skin on, about 5 ounces each
- 1 tbs of olive oil
- salt and pepper to taste
- 1 tbs butter
- 1 onion, sliced
- 1 sweet-tart apple, cored and sliced, I used honeycrisp
- 1/2 tsp cinnamon
- 1 tsp white wine vinegar
- Heat a large skillet, I used stainless steel, to medium high heat. Add evoo, then add salmon to pan. Sprinkle on some salt and pepper. Cook for roughly 3 minutes than flip and cook for another 2 to 3 minutes. Remove from pan, set aside and cover with foil to keep warm. The salmon might not be fully cooked yet and that is okay because it will be cooked some more soon.
- Add butter, onions, and cinnamon to the pan. Cook for about 10 minutes until onions are soft and start to turn brown. Add apples and cook for another 5 minutes.
- Now add salmon to the top of mixture and cover pan with a lid. Cook for about 3 to 5 minutes. After this final steam your salmon should be cooked through.
- Remove salmon from mixture and then add white wine vinegar. Mix and then spoon mixture on top of salmon.