Sunday, October 28, 2012

Baked Salmon w Cinnamon Apples & Onions

This quick 30 minute dish is a perfect way to use up some seasonal fall apples.  I used Honeycrisp apples because they are my favorite but any sweet-tart apple will do.  If you've never had caramelized onions with cinammon before, you are in for a treat!  Adding a bit of sweetness with the apples makes this the perfect topping (or side dish!)  While the salmon is baking in the oven, saute up your caramelized apples and onions in a pan.  When the salmon is done, throw a big scoop on top and you have yourself a simple healthy meal in minutes.  I served mine over a simple salad of arugula, romaine, and balsamic vinaigrette.  Delish!

A great weeknight meal for fall
4 wild caught salmon fillets
1/2tsp salt
1/4tsp pepper
1tbs olive oil
3tbs butter
1 onion, thinly sliced
2 cinnamon sticks
1/2tsp ground cinnamon
2 large apples (I used Honeycrisp, use your favorite!), cored and thinly sliced
1tsp lemon juice, plus more to squeeze over fish
Salad greens, optional

1. Preheat oven to 400F.  Season fish with a bit of salt and pepper.  Squeeze a bit of lemon over the top of the fillets and drizzle with olive oil.  Place on a foil-lined baking sheet, skin side down (that way the skin will peel off easily because it will stick to the foil).  Bake for about 10 minutes per inch of thickness.
2. Meanwhile, make your topping:  In a large skillet, heat butter over medium high.  Add onion and cinnamon sticks and reduce heat to medium.  Cook, stirring occasionally, until the onions are soft and deep golden brown (about 15 minutes).  When the onions are almost done, add in your apples (add a bit more butter if the pan is dry).  Sprinkle 1/2tsp cinnamon over the apples and cook another 5-10 minutes or until the apples are soft.  Sprinkle with a bit of salt to taste.  Stir in 1tsp lemon juice.
3. To assemble, put some greens on a plate (if using).  Top with your salmon.  Ladle some onion apple mixture on top.   Enjoy!

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