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 -

Lucy Waverman's Crisp-Skinned Salmon with Apple Compote

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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.