maple cider glazed salmon with honey butter polenta
An easy sheetpan delight rich with fall flavors and finished with a big scoop of quick-cooking polenta.
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 cayenne pepper
- 2 honeycrisp apples, quartered with pits removed
- 1/2 lb Brussels sprouts, halved
- 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 oven to 425 degrees. Line a large baking sheet with parchment.
- Whisk together the cider, maple syrup, soy sauce, bourbon (if using), cayenne pepper, and a pinch of salt and pepper. Pour half of the sauce over the salmon filets. Let sit 10 minutes.
- Toss the apples and Brussels sprouts in 1 tablespoon of olive oil, and a big pinch of salt and pepper. Spread onto the baking sheet. Roast 12 minutes.
- Pour the reserved marinade into a small saucepan and bring to a boil for 8-10 minutes or until the sauce is reduced by half and coats the back of a spoon. It will continue to thicken as it cools.
- Push the sprouts and apples to one side of the baking sheet. Set the salmon on the baking sheet (discard the marinade the salmon soaked in). Bake an additional 10-15 minutes until desired doneness.
- To make the polenta, melt the butter in a large skillet until slightly browned, about 3-4 minutes. Pour in the milk and 1 1/2 cups of water. Bring to a simmer, then pour in the polenta. Stir constantly for about 5 minutes until thickened. Remove from the heat and stir in the parmesan, honey, and a pinch of salt and pepper.
- Divide the polenta, salmon, Brussels sprouts, and apples into bowls or plates. Drizzle with the cider reduction. Enjoy that shit!