apple braised salmon

1 tablespoon Fustini’s Single Varietal olive oil

2 tablespoons butter

6 salmon fillets – skinless and boneless

salt and pepper

½ cup white wine

½ cup apple juice

3 tablespoons Fustini’s Ginger Lime Agrodolce

2 tablespoons Fustini’s Michigan Apple Balsamic Vinegar

3 tablespoons cold butter

Fresh spinach

Fresh mixed herbs (rosemary, thyme, oregano)

Honey Crisp apple, finely julienned

Heat oil over moderate heat and just as it starts to smoke, add butter. Cook until foam subsides and butter has browned. Season salmon fillets with salt and pepper and add to hot oil. Sauté on one side for 5 to 7 minutes, then turn over and add wine, juice, agrodolce and vinegar. Bring to a simmer and cook until salmon is done. 

Remove salmon from pan and continue simmering sauce until reduced. Remove from heat and swirl in enough butter to thicken.

Place spinach in the bottom of each serving plate, top with a salmon fillet and ladle some sauce over top. Garnish with mixed herbs and finely julienne apple. Serves 6.

Denise Walburg, 
director of corporate marketing at Fustini’s