Name: Apple Cider-Glazed Salmon
Prep time: 35 min
Total time: 45 min
Yield: 4 - 6 serving(s)
Ingredients: Vegetable oil, for the baking dish; 1 c. apple cider; 2 tbsp. packed dark brown sugar; 2 tsp. soy sauce; 1 1/2 tsp. freshly grated ginger (from a 3/4-inch piece); 1/4 tsp. paprika; 5 garlic cloves, grated; 6 tbsp. salted butter; Juice of 1 lemon; 1 (2-pound) piece center-cut salmon, skin removed; 2 tsp. kosher salt; 3/4 tsp. black pepper; 1 1/2 lb. small red-skinned potatoes, quartered; 1 lb. green beans, trimmed

Step 1Preheat the oven to 400˚F. Oil a 9-by-13-inch baking dish. For the glaze: Combine the apple cider, brown sugar, soy sauce, ginger, paprika, and 2 grated garlic cloves in a medium saucepan over medium-high heat. Bring to a boil, reduce to a simmer , and cook, stirring often, until syrupy, about 15 minutes. Whisk in 2 tablespoons butter and the juice of ½ lemon. Set aside half of the glaze in a small bowl for serving.

Step 2Pat the salmon dry with paper towels and place in the prepared baking dish. Season with ¾ teaspoon salt and ¼ teaspoon pepper, then brush with the remaining glaze in the saucepan. Roast until the salmon is opaque and flakes easily with a fork, 18 to 20 minutes.

Step 3Meanwhile, bring 1 inch of water to a simmer in a large pot fitted with a steamer basket. Add the potatoes, cover, and cook for 8 minutes. Add the green beans on top of the potatoes, cover, and cook until the beans are crisp-tender and the potatoes are easily pierced with a paring knife, about 5 minutes.

Step 4Carefully remove the steamer basket and vegetables from the pot. Wipe the pot clean, then add the remaining 4 tablespoons butter and melt over medium heat. Stir in the remaining 3 grated garlic cloves and cook until fragrant, about 30 seconds. Return the potatoes and green beans to the pot. Toss with the juice of the remaining ½ lemon, 1¼ teaspoons salt, and ½ teaspoon pepper.

Step 5Brush the salmon with the reserved glaze and serve with the vegetables.

Apple Cider-Glazed Salmon

Ingredients

Directions

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