Maple Cider Glazed Salmon with Honey Butter Polenta
A delightful dish that perfectly marries sweet and savory flavors with succulent salmon glazed in apple cider and served with creamy honey butter polenta.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Pescatarian
Ingredients
- 1 lb salmon, sliced into filets
- 3/4 cup apple cider
- 1/3 cup maple syrup
- 1/4 cup soy sauce
- 2 tbsp bourbon (optional)
- Pinch of cayenne pepper
- 2 honeycrisp apples, quartered with pits removed
- 1/2 lb Brussels sprouts, halved
- 1 tbsp olive oil
- Salt and pepper to taste
- 4 tbsp butter
- 1 1/2 cups whole milk
- 1 cup dry yellow polenta
- 1/2 cup fresh Parmesan cheese, grated
- 3 tbsp honey
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the Marinade: Whisk together the apple cider, maple syrup, soy sauce, bourbon, cayenne pepper, and a pinch of salt and pepper. Pour half over the salmon filets and let sit for 10 minutes.
- Roast the Vegetables: Toss the apples and Brussels sprouts with olive oil, salt, and pepper. Spread on the baking sheet and roast for about 12 minutes.
- Prepare the Cider Reduction: Simmer the reserved marinade in a saucepan until it thickens, about 8-10 minutes.
- Bake the Salmon: Push the vegetables to one side of the sheet, place the salmon on the other, and bake for 10-15 minutes.
- Make the Polenta: Melt butter in a skillet, add milk and water, bring to a simmer, then whisk in polenta and cook until thick, about 5 minutes. Stir in Parmesan cheese, honey, and season with salt and pepper.
- Serve: Divide polenta among plates, top with salmon and vegetables, and drizzle with reduced cider sauce. Enjoy!
Notes
Check salmon doneness and adjust sweetness of the glaze according to personal preference. Stir continuously while cooking polenta for best results.