Double-Glazed Salmon with Ginger and Apple Cider

• servings: 4 servings
• total time: 50 minutes

Ingredients

¼ cup table salt for brining

¼ cup sugar for brining

4 (6- to 8-ounce) skin-on salmon fillet

⅓ cup apple cider

3 tablespoons cider vinegar

2 tablespoons sugar

4 teaspoons soy sauce

1½ teaspoons cornstarch

1 (1-inch) piece ginger, peeled and lightly smashed

½ teaspoon vegetable oil

1 tablespoon minced fresh parsley or chives

Directions

Note: If apple cider is unavailable, substitute apple juice and increase the amount of cornstarch to 1¾ teaspoons. Use the bottom of a small saucepan or skillet to smash the ginger. To ensure uniform cooking, buy a 1½- to 2-pound center-cut salmon fillet and cut it into four pieces. If your salmon is less than 1 inch thick at its thickest point, check for doneness after 10 minutes of roasting in step 3.

Adjust oven rack to middle position and heat oven to 300 degrees. Dissolve salt and ¼ cup sugar in 2 quarts cold water in large container. Submerge salmon fillets in brine and let stand at room temperature for 15 minutes. Remove fillets from brine and pat dry with paper towels.

Meanwhile, combine cider, vinegar, sugar, soy sauce, and cornstarch in small saucepan and stir until no lumps remain. Add ginger and bring to simmer over medium-high heat, stirring frequently. Continue to cook, stirring frequently, until thickened, about 1 minute longer. Remove from heat and let ginger steep for at least 5 minutes. Discard ginger and transfer 2 tablespoons glaze to small bowl.

Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Place fillets, flesh side down, in skillet and cook until flesh side is well browned, 2 to 3 minutes. Flip fillets and reduce heat to low. Brush tops of fillets with reserved 2 tablespoons glaze. Transfer skillet to oven and cook until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 10 to 15 minutes. Wash and dry brush.

Brush remaining glaze on top and sides of each fillet and sprinkle with parsley. Transfer to platter or individual plates and serve.

Nutrition

• Calories: 514
• Total Fat: 27 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 109 miligrams
• Sodium: 628 miligrams
• Total Carbohydrate: 23 g
• Total Sugars: 19 g
• Protein: 41 g