Description
A deliciously balanced meal featuring maple cider glazed salmon baked to perfection alongside roasted honeycrisp apples and Brussels sprouts, served with creamy honey butter polenta flavored with parmesan cheese.
Ingredients
Scale
Salmon and Glaze
- 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
- Salt and pepper, to taste
Roasted Vegetables
- 2 honeycrisp apples, quartered with pits removed
- 1/2 lb Brussels sprouts, halved
- 1 tbsp olive oil
- Salt and pepper, to taste
Honey Butter Polenta
- 4 tbsp butter
- 1 1/2 cups whole milk
- 1 1/2 cups water
- 1 cup dry yellow polenta
- 1/2 cup fresh parmesan cheese, grated
- 3 tbsp honey
- Salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Make Glaze and Marinate Salmon: Whisk together the apple cider, maple syrup, soy sauce, bourbon (if using), cayenne pepper, and a pinch of salt and pepper. Pour half of this sauce over the salmon filets and let them marinate for 10 minutes to absorb the flavors.
- Prepare and Roast Apples and Brussels Sprouts: Toss the quartered honeycrisp apples and halved Brussels sprouts with 1 tablespoon of olive oil and a generous pinch of salt and pepper. Spread them evenly on the prepared baking sheet and roast in the oven for 12 minutes until they start to caramelize and soften.
- Reduce the Reserved Marinade: Pour the remaining marinade into a small saucepan and bring it to a boil. Let it cook for 8 to 10 minutes or until it reduces by half and thickens enough to coat the back of a spoon, intensifying the flavors.
- Add Salmon and Continue Baking: Push the roasted apples and sprouts to one side of the baking sheet. Place the salmon filets on the baking sheet (discard the marinade the salmon soaked in). Bake for an additional 10-15 minutes until the salmon is cooked to your preferred doneness.
- Prepare Honey Butter Polenta: In a large skillet, melt the butter over medium heat until it slightly browns, about 3-4 minutes, adding a rich nutty flavor. Pour in the whole milk and 1 1/2 cups of water, bringing the mixture to a gentle simmer. Gradually stir in the dry polenta, stirring constantly to prevent lumps. Cook for about 5 minutes until thickened. Remove from heat and stir in grated parmesan cheese, honey, and a pinch of salt and pepper for a sweet and savory finish.
- Serve: Divide the creamy polenta, maple cider glazed salmon, roasted Brussels sprouts, and honeycrisp apples between plates or bowls. Drizzle generously with the reduced cider glaze. Serve immediately and enjoy this comforting, flavorful meal.
Notes
- For a boozy flavor, include the bourbon in the glaze; omit if preferred.
- Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
- Adjust cayenne pepper to your spice tolerance.
- Parmesan in the polenta can be substituted with a vegetarian hard cheese if needed.
- Leftover glaze can be stored in the fridge and used as a sauce on other proteins or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: maple glazed salmon, cider glaze, honey butter polenta, roasted Brussels sprouts, roasted apples, baked salmon, autumn recipe, healthy dinner
