It’s almost Fall and one of our fav fish, salmon, is in season.  We were also given some of the first of the season apples coming in from the orchards so I thought I’d combine the two for a cosy fall dinner. – GLV

2 salmon fillets (can be spring, coho, sockeye, pink, you pick)
salt and pepper
1 tbsp olive oil
1 tsp butter

Sauce
1 tsp butter
2 tbsp diced onion
1 apple
1/2 cup apple juice or cider
1 tbsp apple cider vinegar
1 tsp grated ginger

Garnish
sage

Heat oven to 400 F

Prepare sauce by heating butter and adding onion and apple saute on medium for 5 mins.  Add the apple juice, vinegar and grated ginger and cook for another 5 mins.

Place salmon skin side down in a non-stick pan atop the olive oil.  Sear for 2 mins until the skin crisps and then transfer to oven skin side down for another 5-7 mins depending on thickness of salmon.

Serve topped with sauce and garnished with sage.

I like to serve with roasted fall veggies or a quinoa pilaf.  I love salmon skin and it’s full of good fats so I do eat it too!

For beverage pairing apple cider is the best, but I’d also consider Chardonnay or a Pinot Noir or Gamay or a glass of sparkling water with a splash of apple juice for those taking a night off.