Neah Bay Salmon with Eaglemont Cider Deglaze
Chef Dan Ratigan
Serves 4 | 15 minutes
8-ounce Neah Bay salmon filets
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons canola oil
1 teaspoon fresh grated ginger
8 ounces Eaglemount raspberry-ginger cider
3 tablespoons unsalted butter
1 tablespoon shallots, brunoise
1 tablespoon garlic, minced
12 ounces kale (lacinato or other variety), cleaned and trimmed
1/4 cup white wine or stock
Pat filets dry and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Sear fish skin side up in two batches, turning over once, until fish is just medium rare, 2–3 minutes per side. Transfer filets to a platter and keep warm, loosely covered with foil. (Do not wipe skillet clean.)
Discard excess oil from skillet, add ginger and cider. Cook until reduced to less than 1/4 cup. Whisk in butter.
Heat a clean skillet over medium-high heat, add one tablespoon oil, shallots, and garlic. Cook about 1 minute, add kale and liquid. Cook until desired doneness.
Divide kale among 4 plates, top with salmon filets and spoon the cider/butter sauce over each. This salmon preparation also pairs well atop a bed of lentils.