I finally made it to an orchard in upstate Connecticut for an apple-picking excursion this past weekend, but to my dismay (okay, I knew this but was in denial), apple-picking season is basically over! Only two varieties were left on the trees—Rome and Ida Red—but I still managed to fill three bags each holding a peck!
Unfortunately I’m not exactly sure what to do with these apples. Neither type is used in my grandmother’s amazing pie or my go-to apple soup, so I’ve been keeping things pretty simple. Since Monday, I’ve had apple with peanut butter, apple with almond butter, apple with Greek yogurt, apple and maple granola, homemade apple juice, and, of course, straight-up apples. As you can see, not much variety.
That’s why I was thrilled to stumble upon this awesome recipe that uses Ida Reds while I thumbed through our October issue. All I have to do is pick up a few salmon fillets at the market, and I have my Sunday dinner!
Seared Salmon with Caramelized Apples and Onions
Prep time: 10 minutes
Cook time: 35 minutes
2 teaspoons olive oil
4 wild king salmon fillets (5 to 6 ounces each), skin on
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 teaspoon unsalted butter
1 onion, peeled, halved, and thinly sliced crosswise
2 cinnamon sticks
2/3 pound sweet-tart apples (about 2 medium), such as
Ida Red or Honeycrisp
1 teaspoon white wine vinegar, plus more if needed
1. Heat a large skillet over high. Add oil and tilt the pan to coat it evenly. Season salmon lightly with salt and pepper; transfer, skin-side down, to the pan. Cook (without moving) for 1 to 2 minutes or until undersides are golden. Gently flip fillets and cook for 1 minute more or until golden. Though the fish won’t be fully cooked, transfer to a plate and set aside.
2. Add butter, onion, and cinnamon to skillet. Reduce heat to medium and cook, tossing occasionally, for about 15 minutes or until onions are soft and a deep golden brown.
3. Quarter, core, and thinly slice apples; toss into pan with a pinch salt. Cook for 5 to 10 minutes or until apples are almost tender. Place salmon fillets on top of apple-onion mixture. Cover and cook over medium-low for 2 to 3 minutes or until salmon is just cooked through. Transfer salmon to four plates. Add white wine vinegar to apple-onion mixture and stir to combine. Add more vinegar to taste if necessary. Spoon over salmon and serve.
Nutrition score per serving: 281 calories, 12g fat (2g saturated), 13g carbs, 29g protein, 2g fiber, 29mg calcium, 1mg iron, 204mg sodium
When you want to use apples for more than a snack, how do you prepare them? Please share your favorite apple recipes in the comments below.
As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.