Green Parrot Cafe's Apple Braised Salmon


1 1/2 pound salmon
1 carrot, cut in matchsticks
1 1/2 tablespoon vegetable oil
1/2 pound asparagus stalks
1 cup dry white wine or Riesling
2 Roma tomatoes, seeded and diced
1 cup apple juice
4 shallots, chopped
1/2 cup fresh herbs of your choice (parsley, tarragon, chives, etc.)
1 celery stalk, cut in matchsticks
1 pound fresh spinach


  1. Saute presentation side of salmon in oil until golden. Pour off oil. Turn salmon and add white wine and apple juice. Bring to a simmer, then cook for approximately one minute. Place salmon and apple juice sauce in 400F oven and bake until salmon is just done.
  2. Blanch shallots, celery, carrot and asparagus until almost done. Wilt spinach (steam or microwave 30 to 60 seconds) and place evenly on individual dinner plates. Place salmon on top of spinach. Place apple juice sauce in saute pan, and reduce for two minutes. Add blanched vegetables and then reduce heat. Add tomato and herbs. Continue to reduce to your liking (a thin broth or reduce further for a thicker sauce). Spoon sauce and vegetables over salmon and serve.

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