The beautifully glazed salmon fillet glistens atop a creamy golden chestnut puree, encircled by speckled, roasted root vegetables. A sprig of thyme delicately garnishes the salmon, adding a touch of green.

Cider Glazed Salmon with Chestnut Puree and Thyme Roasted Root Vegetables

Name: Cider Glazed Salmon with Chestnut Puree and Thyme Roasted Root Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 (6oz each) Skin-on Salmon fillets; 2 cups Apple cider; 1 cup Chestnuts boiled and peeled; 1 cup Heavy cream; 2 cups Mixed Root Vegetables (eg. carrots, parsnips, radishes) diced; 4 sprigs Fresh thyme; to taste Salt and pepper; 2 tablespoons Olive oil; 2 tablespoons Unsalted butter

Seasonal French-inspired main featuring cider glazed Salmon.

Category Main Course

Prep 30 minutes

Cook 40 minutes

Style French

Technique Roasting

Diet Friendly Gluten-Free

Daily recipe · November 20, 2023

A little about this dish

This interesting recipe weaves together French cuisine with a prized ingredient: Salmon. The chosen ingredients pay homage to fall with incorporated elements such as apple cider, chestnuts, and thyme.

Ingredients (for 4)

Skin-on salmon fillets — 4 (6oz each)
Apple cider — 2 cups
Chestnuts — 1 cup — boiled and peeled
Heavy cream — 1 cup
Mixed root vegetables (eg. carrots, parsnips, radishes) — 2 cups — diced
Fresh thyme — 4 sprigs
Salt and pepper — to taste
Olive oil — 2 tablespoons
Unsalted butter — 2 tablespoons

Preparation

Step 1 — 🔥🌡️⏲️

Start by preheating your oven to 400°F.
Step 2 — 🥘🍏⏳

Simmer apple cider in a saucepan over medium heat until it is reduced to a syrupy glaze. This should take approximately 25 minutes.
Step 3 — 🌰🥛🪄

Blend prepared chestnuts and heavy cream until smooth. Add salt and pepper to taste.
Step 4 — 🥕🧂🥘

Toss your diced root vegetables in olive oil, thyme, salt, and pepper. Spread them evenly on a baking sheet, and roast for about 25 minutes until they appear golden and crispy.
Step 5 — 🐟🍳⏲️

Season your salmon fillets on both sides. In a non-stick skillet over medium heat, add butter. Place the salmon skin-side down, cooking until it's crispy. This should take about 4-5 minutes. Flip the fillet and cook for an additional 2 minutes until salmon is medium-rare.
Step 6 — 🍏🐟🥕

Brush the salmon with your reduced cider glaze and place it atop your smooth chestnut puree. Arrange the thyme roasted vegetables around the plate. Serve immediately.

A final fox tip

Feel free to substitute salmon with trout or any other fatty fish. Those helping hands of your kids can be great for mixing the root vegetables and brushing the glaze on the salmon. Fun Fact: Chestnut puree is a common ingredient in French countryside cooking, often used to stuff poultry or thicken soups!