Dinners in the summer to me means quick prep with fresh food. No use of the oven is key. Of course you can get fish year round, but in the summer (special on a beach vacation) fish is yummy!
Once again I am going to rave about Molly Wizenberg and her recipes. She blogs at Orangette and I recommend her book “A Homemade Life”. Her book is were I discovered this tasty recipe.
Cider – Glazed Salmon (adapted from Molly Wizenberg)
- 1 table spoon butter
- 1 medium shallot (or yellow onion)
- 2 cups apple cider
- 4 (6 ounce) salmon fillets
- 1/2 cup heavy cream
- In a large skillet combine butter, shallots, and cider. Place on medium heat and bring to a simmer. Simmer for 5 minutes and then discard the shallots.
- Place the fillet of salmon in the pan. Spoon a bit of the liquid over them. Cover and simmer. The fillet will cook about 8 -10 minutes an inch of thickness.
- Transfer the cooked salmon to a platter and cover loosely with foil to keep warm.
- To prepare the glaze, raise the heat to medium – high, add a pinch of salt, and simmer, stirring frequently, until the liquid is reduced about two thirds. Reduce the heat and add the heavy cream. Stir well to combine.
- Place salmon on plates (I usually serve with quinoa) and spoon the sauce on top.