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Alaska Sockeye Salmon, Apples & Mustard

Alaska Sockeye Salmon, Apples & Mustard
Pork chops with apples & mustard have long been a staple in many households. To flip this to fish, the richness of salmon pairs perfectly with the sweetness of the apples & acidic bite of the mustard.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Servings: 4
  • Yield: 4


  • Four 6 ounce portions of sockeye salmon filets, skin on and pin bones removed
  • 1 granny smith apple and 1 red delicious apple, cored and cut in 8 wedges
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons butter
  • 1 tablespoon whole grain mustard
  • 3 tablespoon cider vinegar
  • 1/2 cup fish or chicken stock
  • Salad

  • 3 cups green cabbage shaved thin
  • 1/3 cup shallots shaved into rings
  • 1/4 flat leaf parsley, leaves picked
  • 2 cups red delicious apple, shaved
  • 2 cups granny smith apple, shaved
  • Vinaigrette

  • 5 tablespoons extra virgin olive oil
  • 1/2 tablespoon whole grain mustard
  • 1/2 tablespoon dijon mustard
  • 1.5 tablespoon apple cider vinegar
  • flake salt to taste
  • black pepper ground coarse to taste
Recipe courtesy of Chris Cosentino


  1. Step 1 Soak the shallots

    Soak the shallots in ice water while preparing the apples & cabbage. When ready to build the salad remove any excess water from the shallots in a small salad spinner or in a small strainer.

  2. Step 2 Score salmon

    With a sharp knife, make 2 slices in the skin that just go through the skin. This will help the skin get crispy and prevents the fish from curling when it cooks.

  3. Step 3 Sauté salmon

    Place a sauté pan over medium-high heat and add the olive oil. Place the Salmon filets in the hot pan skin side down and cook for 3 to 4 minutes.

  4. Step 4 Season Salmon

    Season the salmon filets with salt and pepper on both sides.

  5. Step 5 Caramelize apples and glaze

    In a separate pan over medium-high heat, add the butter and the apple wedges and quickly caramelize each side, then add the whole grain mustard, and deglaze with cider vinegar and the stock to make the sauce.

  6. Step 6 Flip salmon

    Flip the salmon, and cook for 4 minutes to a nice medium, then have the warm dinner plates ready.

  7. Step 7 Prep salad

    In a large mixing bowl add the shaved cabbage, apples, parsley & shallots.

  8. Step 8 Dress salad

    Dress the salad with the vinaigrette and mix thoroughly.

  9. Step 9 Plate

    Place the salmon on the plates evenly distribute the salad then sauce the fish while adding two cooked apples per dish.

Recipe courtesy of Chris Cosentino