Roasted Salmon with Red Onion and Apple Puree Crust with Ginger-Cider Reduction

6 3-ounce salmon filets
2 T light cooking oil
Salt and pepper, to taste
1 C Red Onion and Apple Puree (recipe follows)
Ginger-Cider Reduction (recipe follows)

Lightly oil baking sheet (this recipe is usually roasted on a cedar plank). Season salmon filets with salt and pepper, to taste. Evenly spread 2 tablespoons of Red Onion-Apple Puree on each filet. Bake at 400°F for about 8 minutes, until filets are cooked. Serve with Ginger-Cider Reduction. Makes 7 half-portions.

Serving note: The portion of the salmon and the strudel are meant to be served in combination with each other, as half portions.

Approximate Nutrition Analysis (per serving): calories, 427; fiber, 1 g; fat, 16 g; cholesterol, 172 mg; sodium, 3 mg, calories from fat, 37%.

Red Onion and Apple Puree

8 oz. butter
1 medium red onion, peeled and quartered
8 medium apples, quartered and cored (not peeled)
2 lemons, juiced and zested
1 tsp fresh ginger, finely chopped
1 tsp cardamom
1 T brown sugar
1 oz. apple brandy
1 T honey

Preheat oven to 350°F. Cut up butter, place in roasting pan and melt; add ingredients except brandy and honey to roasting pan. Roast at 350°F for about 2 hours, turning about every 20 minutes, until apples and onions are well-browned. Add the apple brandy and honey. Puree in food processor or blender until smooth. Cool and refrigerate until ready to use. Remaining puree can be frozen for later use. Makes 6 cups.

Ginger-Cider Reduction

¼ C apple cider vinegar
1 C apple cider
2 C chicken stock or Apple-Leek Stock (click here for recipe)
1 T fresh ginger, julienned
2 tsp chopped thyme
3 oz. whole butter

In non-aluminum saucepan, combine vinegar and cider, reduce to 1/3 cup over medium heat. Add stock and ginger. Reduce to 1 cup. Add thyme. Just before serving, whisk in butter. Makes 1 cup.