Andreas Viestad's Honey-and-mustard-marinated Salmon With Rosema

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 lb salmon fillet, skin on, any pinbones removed
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons dijon mustard
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon chili powder
• salt, to taste
• 4 sweet apples, golden delicious works well
• 2 tablespoons unsalted butter
• 1 sprig fresh rosemary
• fresh mint leaves (to garnish) (optional)

Recipe

• 1 rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish.
• 2 in a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat.
• 3 cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature.
• 4 preheat the oven to 375°f.
• 5 transfer the salmon to a baking dish, reserving the marinade,.
• 6 place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon.
• 7 continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste.
• 8 while the salmon cooks, core the apples and cut each into 8 wedges.
• 9 in a large heavy skillet, heat the butter over medium-high heat.
• 10 add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender.
• 11 remove from the heat and discard the rosemary.
• 12 serve the cooked salmon with pan drippings spooned over and topped with the apples, garnish with fresh mint, if desired.
• 13 please note: the quick marinade time is included in the cooking time.