As our readers may recall, we've partnered with Viking Cooking School… a division of Viking Range Corporation, which originated commercial-type appliances for the home.
Today's Viking Cooking School
salmon recipe, featuring seasonal apples and cider, is perfect for a chill Fall day. And we love the accompanying side dish, Crispy Fried Leeks, shown below the salmon recipe.
Salmon with Cider Brown Butter Sauce
Yield: 4 servings
For the salmon
Preheat the oven to 450 F. Season the salmon with salt and pepper.
Heat a medium sauté pan over medium high heat. Add the oil and heat through. Place the salmon fillets into pan, topside down and cook until golden brown; turn fillets and place into oven for 6-8 minutes until just done.
Remove salmon from pan and place on a warm plate. Cover and keep warm.
For the cider brown butter and apples
2 cups apple cider
8 tablespoons unsalted butter, divided
½ teaspoon chopped fresh thyme
4 tablespoons freshly squeezed orange juice
1 Granny Smith apple, julienned
1 Gala apple or firm red apple, julienned
In a large skillet over medium high heat, bring the cider to a boil and reduce to about ¼ cup, (approximately 6 to 8 minutes). Transfer the cider to a bowl and set aside.
Add 6 tablespoons of the butter to skillet, heat over medium heat and cook until the butter browns, be careful not to burn butter.
Stir in the thyme, reduced cider, orange juice and most of the apples, reserving colored parts for garnish. Simmer until the apples are tender and the sauce has thickened slightly, about 1 minute. Remove from the heat and swirl in the remaining 2 tablespoons of butter. Season with salt and pepper and keep warm.
Place the salmon on warmed serving plates. Spoon sauce and apples over and around salmon. Garnish with reserved julienned apples and crispy fried leeks. Serve immediately.
Crispy Fried Leeks
3 cups water
2 bunches leeks, julienned (white part only)
2 to 3 tablespoons flour
Place water in a large saucepan and heat to rolling boil. Add salt and bring back to the boil.
Blanch julienned leeks for 1 to 2 minutes or until tender. Remove from boiling water and plunge into an ice bath to stop cooking. As soon as the leeks are cool, remove from ice bath and place on a paper towel to dry.
Toss leeks in the flour to coat. Shake leeks in a strainer to remove excess flour.
Drop the leeks a few at a time into hot canola oil and stir to keep them from sticking together. Cook leaks slowly to a golden brown. Remove with a slotted spoon and drain in a single layer on paper towels; season to taste with salt. Repeat the process until all the leeks are fried.
Leeks may be fried ahead and stored in an airtight container at room temperature.
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