- Salmon filet, preferably with skin on, a whole side
- Frozen apple juice concentrate
- Olive oil spray
Buy a fillet, a whole side is my preference, it always looks so great on the plate (I have a large oval white china serving platter that I use for the purpose) . Pre heat your broiler. I make a paste mixing two parts frozen apple juice concentrate (do not defrost) with one part whole grain Dijon mustard. I put a piece of foil laid out on a cookie sheet or large flat pan, and coat the foil with olive oil spray (or whatever oil you prefer).. The salmon goes skin side down on the foil, which I crimp all around the fish to make a wall to hold in the apple juice concentrate/mustard mixture, which I then slather on top of the fish. Put the pan or cookie sheet with the fish in the oven and broil until done– the glaze will get dark, caramelized and the interior of the fish should be done to your liking . I can’t give an exact time because it depends on the thickness of the fish- but it’s about 10-15 minutes. Let me know of you have questions. If the top starts to get blackened or a little burnt, cover it with foil until the rest of the fish is fully cooked.
What makes it special?
I got this recipe over 30 years ago from my friend Arlene Eisenberg (author of What to Expect When You Are Expecting). People love it AND it’s easy to do. I hesitate to calculate how many salmon have been taken down over the years because of this recipe. A very large school, perhaps a university, at this point.
What’s Your Connection to Princeton?
I have lived here for over 30 years
Recipe shared by Eve Coulson
Photo courtesy of ‘Caroline Attwood’ on the Unsplash photo site