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Roasted Alaskan Salmon with Granny Smith Apple Butter Sauce, and Herbed Potato Cakes (Emeril Lagasse) Recipe

Roasted Alaskan Salmon with Granny Smith Apple Butter Sauce, and Herbed Potato Cakes (Emeril Lagasse) Recipe

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Roasted Alaskan Salmon with Granny Smith Apple Butter Sauce, and Herbed Potato Cakes (Emeril Lagasse)

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Ingredients:

Serving

4 (6-oz) alaskan salmon fillets
1/2 tsp olive oil
1/2 tsp salt, divided
1/2 tsp freshly ground white pepper , 1/8 teaspoon
1 granny smith apple, peeled, cored and cut into small dice
2 tbsp packed light brown sugar
1/4 cup hard cider
1/4 cup heavy cream
2 sticks (1/2 lb) cold unsalted butter , cut into pieces
herbed potato cakes , recipe follows
american farmed caviar, as garnish
2 idaho potatoes (about 1 1/2 lb), peeled and grated
2 large eggs
1 tbsp chopped fresh parsley, leaves
1 tbsp chopped fresh tarragon, leaves
1 tbsp chopped fresh basil, leaves
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 tbsp vegetable oil

Directions:

Preheat the oven to 350 degrees F.
Grease a baking sheet with the oil. Season both sides of the salmon fillets with 1/4 teaspoon salt and 1/2 teaspoon pepper and place on the baking sheet. Roast until the center is still slightly pink, about 10 minutes. Remove from the oven.
Meanwhile, to make the Granny Smith apple butter sauce, in a medium saucepan, combine the diced apples, sugar, and hard cider. Cook over medium-high heat until the apples are translucent, about 5 minutes. Add the cream and cook until reduced by half, about 3 minutes. Add the butter several pieces at a time, whisking constantly to blend, and removing from the heat periodically to prevent the sauce from breaking. Add the remaining 1/4 teaspoon salt and 1/8 teaspoon white pepper and whisk to blend. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally.
Place 1 potato cake on each plate and top with a salmon fillet. Drizzle each portion with the apple butter. Top with 1/4 of the salmon and garnish with 1 teaspoon of the caviar. Serve immediately.
Herbed Potato Cakes:
Rinse the potatoes in a large bowl of water and drain well. Transfer to a dish towel and wring dry. If necessary, wring again in a second towel. Place in a large bowl and add the remaining ingredients. Stir to mix well.
Heat 3 tablespoons of the oil in a medium skillet. Divide the potato mixture into fourths. Form each portion into a 4-inch round cake, about 1/2-inch thick, squeezing out the excess moisture. Place 2 cakes in the hot pan and cook until golden brown, 5 to 6 minutes per side, turning several times. Remove from the pan and drain on paper towels. Wipe the pan clean with a paper towel and repeat with the remaining ingredients.
Yield: 4 cakes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	3193.91 Kcal (13372 kJ)
Calories from fat	2610.92 Kcal
		% Daily Value*
Total Fat	290.1g	446%
Cholesterol	1595.19mg	532%
Sodium	662.49mg	28%
Potassium	256.21mg	5%
Total Carbs	77.04g	26%
Sugars	16.1g	64%
Dietary Fiber	0.18g	1%
Protein	64.69g	129%
Vitamin C	8.6mg	14%
Vitamin A	4.6mg	152%
Iron	3.1mg	17%
Calcium	566.8mg	57%

Amount Per 100 g
Calories	641.92 Kcal (2688 kJ)
Calories from fat	524.75 Kcal
		% Daily Value*
Total Fat	58.31g	446%
Cholesterol	320.61mg	532%
Sodium	133.15mg	28%
Potassium	51.49mg	5%
Total Carbs	15.48g	26%
Sugars	3.24g	64%
Dietary Fiber	0.04g	1%
Protein	13g	129%
Vitamin C	1.7mg	14%
Vitamin A	0.9mg	152%
Iron	0.6mg	17%
Calcium	113.9mg	57%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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