Honey-Truffle Glazed Salmon with Apple Jam
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Honey-Truffle Glazed Salmon with Apple Jam
Category
Seafood
Ingredients
- 1 apple, peeled and grated
- 3/4 cup sugar
- 2 tablespoons Fustini's Champagne vinegar
- 1 teaspoon vanilla extract
- 1 lemon zested and juiced
- 10 oz salmon, skin removed
- salt and pepper, to taste
- 1 tablespoon Fustini's Meyer Lemon olive oil
- 2 tablespoons Fustini's Meyer Lemon olive oil
- 5 shallots minced
- 3 tablespoons lightly packed brown sugar
- 2 tablespoons Fustini's Champagne vinegar
- 4 tablespoons honey
- few drops of Fustini’s White Truffle olive oil
Jam
Salmon
Honey-Truffle Glaze
Directions
- To make the apple jam, bring apple, sugar, vinegar and lemon to a boil. Add vanilla. Turn the heat to low and cover. Reduce jam by half. About 25min. Let cool for an hour.
- In a medium saucepan, heat with olive oil. Sprinkle salmon with salt and pepper. Cook salmon for 3 min. per side. Transfer to an oven safe dish and cover.
- Add olive oil to the same saucepan you used to cook the salmon. Add the shallots and sauté, for about 5 min. Add sugar and vinegar and cook until sugar is dissolved. Transfer to a blender and add honey and truffle oil. Puree until smooth.
- Preheat the broiler. Pour honey glaze over the salmon and place under broiler to finish. About 3 minutes. Divide salmon on 4 plates and garnish with apple jam.