Name: Lucy Waverman's Crisp-Skinned Salmon with Apple Compote
Yield: 8
Ingredients: 2 tbsp. maple syrup -; 1 tsp. freshly ground pepper -; 1/4 c. apple cider vinegar -; 4 tbsp. olive oil -; 8 salmon fillets -; Salt -; 2 tbsp. butter -; 2 tsp. ginger root -; 4 apples -; 1 tbsp. maple syrup -; 1 tbsp. lemon juice -; 1 c. apple juice -; 1/2 c. cider vinegar -; 2 tsp. granulated sugar -; 2 tsp. candied ginger -; c. unsalted butter -; Salt and freshly ground pepper -

Ingredients for - Lucy Waverman's Crisp-Skinned Salmon with Apple Compote

1. 2 tbsp. maple syrup

2. 1 tsp. freshly ground pepper

3. 1/4 c. apple cider vinegar

4. 4 tbsp. olive oil

5. 8 salmon fillets

6. Salt

7. 2 tbsp. butter

8. 2 tsp. ginger root

9. 4 apples

10. 1 tbsp. maple syrup

11. 1 tbsp. lemon juice

12. 1 c. apple juice

13. 1/2 c. cider vinegar

14. 2 tsp. granulated sugar

15. 2 tsp. candied ginger

16. c. unsalted butter

17. Salt and freshly ground pepper

How to cook deliciously - Lucy Waverman's Crisp-Skinned Salmon with Apple Compote

1 . Stage

Combine maple syrup, pepper, vinegar and 3 tablespoons oil in a small bowl. Pour over salmon pieces and marinate for 30 minutes. Season with salt.

2 . Stage

Heat butter in a large skillet over medium heat. Add ginger and apples and cook for 4 minutes. Add maple syrup and lemon juice and continue to cook for 2 to 3 minutes, or until apples begin to caramelize.

3 . Stage

Heat a non-stick skillet over high heat. Add remaining 1 tablespoon oil for salmon and heat. Place salmon in skillet skin-side down. Cook for 2 minutes, or until fish skin is very crisp.

4 . Stage

Place salmon skin-side up on a baking sheet. Bake for 6 to 9 minutes, or until white juices just begin to appear and salmon is slightly undercooked in centre.