Submitted by: Barbara Dodson
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 4
A spicy dish ---- be creative and substitute chicken breasts (free-range, of course) or pork chops. A versatile recipe yielding delicious leftovers!
4 salmon
3 tbsp. butter
1/4 c. extra virgin olive oil
2 med. sweet onion
1 tsp. sea salt
1 tsp. black pepper
red pepper flakes to taste
2 Granny Smith apple
2 tbsp. ground coriander
2 tbsp. mustard
2 tbsp. honey, raw
Caramelize the onions in a large skillet over medium-low heat in 1 tablespoon butter and 1 tablespoon olive oil. Cook onions, stirring occasionally until they are soft and translucent. Continue cooking until onions begin to brown. Stir in 1/2 teaspoon Sea Salt, 1/4 teaspoon ground black pepper, and red pepper flakes (if desired). Set aside.
Wash, core and slice apples into 8-wedges per apple. Saute the apples in remaining butter in a large skillet over medium-high heat. and cook until lightly browned. Turn the wedges as needed and continue to cook until lightly browned on both sides. Remove from heat and keep warm.
Preheat oven to 400 degrees. Combine the coriander, mustard, honey and remaining Sea Salt and black pepper in a small bowl. Heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Spread the spice mixture over the salmon fillets and place them in a hot pan. Sear the fillets for about 2 minutes on each side and transfer to oven. Continue to cook in the oven until desired doneness --- about 5 minutes. Serve with the Caramelized Onions and Sauteed Apples.
*Protein count will depend on the size of the salmon fillets (or pork or chicken) you use.
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