Fillet of Salmon, Sautéed with Granny Smiths and Cider

 

4 T. (1/2 stick) butter

4 salmon fillets (6 to 8 ounces each)

1-1/2 tsp. kosher salt

2 large Granny Smith apples, sliced

1/2 C. apple cider

Freshly ground black pepper

In a large skillet over medium heat, melt 1 T. of the butter.

 

Sprinkle the salmon fillets with salt and lay them, skinned side up, in a single layer in the skillet. Let cook, undisturbed, for 5 minutes, or until a crisp, brown crust forms. Do not try to move the salmon too early, or the surface of the fish will tear. Remove the fillets from the pan and add the apples. Stir-fry the apple slices for a moment, arrange the salmon fillets, cooled side up, on top of the apple slices, and pour on the apple cider. Cover and cook for 5 minutes. Transfer the salmon to plates and with a slotted spoon, lift out the apple slices and place them around the salmon. Swirl the remaining 3 T. of butter into the juices left in the pan, whisking to form a smooth sauce. Season to taste with freshly ground black pepper, and pour the sauce immediately over the salmon and apples. Serve at once.