Cider-Glazed Salmon

• servings: 2 servings
• total time: 30 minutes

Ingredients

1 cup fresh apple cider

1 tablespoon whole grain mustard

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped fresh sage

1 teaspoon salt

1 teaspoon fresh ground black pepper

1/8 teaspoon nutmeg

2 tablespoons unsalted butter

2 (4-ounce) wild salmon fillets, skin on

2 tablespoons finely diced leeks

Salt to taste

Pepper to taste

Directions

Whisk 1 cup cider and 1 tablespoon mustard together in a small saucepan. Stir in ½ tablespoon each rosemary, thyme, sage and pepper, ⅛ teaspoon salt and a pinch of nutmeg. Bring to a boil; reduce heat to maintain a low simmer. Simmer, stirring often, until the cider has reduced and thickened, about 30 minutes. Remove from heat; add 1 tablespoon butter and stir until melted.

Season 2 salmon fillets with 1/4 teaspoon salt and pepper to taste. Melt the remaining 1 tablespoon butter in a medium nonstick pan over medium heat. Add the salmon, skin-side up; cook until the fish flakes apart easily with a fork, 4 to 6 minutes per side. During the last 2 minutes of cook time, add leeks. Baste the salmon with the sauce. Serve the salmon with the sauce drizzled over it.