1 1/2 cups apple juice or apple cider
1/2 cup orange juice
2 1/2 tablespoons honey
2 tablespoons chopped fresh mint
2 tablespoons chopped chives
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 to 2 apples*
2 pounds salmon fillet, skin removed
Pinch of salt and pepper
Sprinkle of oil (on bottom of roasting pan)
1/4 cup loosely packed brown sugar
*A non-tart variety of apple is preferred for this dish, but your favorite apple variety can certainly be used; use one green and one red-skinned variety for a more colorful presentation.
This Unique EntrÃ©e Brings Together Sweet Apples And Savory Roasted Salmon. The Shingled Topping Of Alternating Red And Green-skinned Apples Results In A Dazzling Presentation. Serve With SautÃ©ed Greens And Rice Pilaf.