Apple and Ginger Glazed Salmon

For our money the mighty salmon of the Pacific Northwest ranks as the premier eating fish in America.  Prized as much for its versatility as for its flavor, the salmons' rich, dense, coral colored meat lends itself readily to almost any preparation from sashimi to slow smoking over hardwoods.  You can coat it with Cajun spices and grill it, or poach it in a fumet and chill it.  Try roasting it with wild mushrooms or, as we have done here, simply sear it and serve it with crunchy apple and a jazzy Asian pan glaze.

And don't be put off by the relatively high fat content. Another of salmons' virtues is its abundance of Omega 3 oils, which aid in cleansing our cardiovascular system.



1/2 cup apple jelly, slightly warmed
1 small clove minced garlic
Zest and juice of 1 lemon
1 tablespoon horseradish
1/4 cup ginger sauce (see recipe in book)
4 four ounce boneless, skinless salmon filets
Salt, pepper
2 teaspoons canola oil
Non stick pan spray
1 large cooking apple (Rome, Jonathan or Macintosh), cored and sliced



Combine the first 5 ingredients.

Season the salmon lightly with salt and pepper, then sear to medium in a non stick skillet using the oil and spray.  Add the apple for a few seconds, then the apple/ginger glaze.  Reduce rapidly to sauce consistency.

Yield: 4 servings

Calories 384, Protein 22g, Carbohydrates 48g, Fat 11g