Recipe adapted from Maine Classics: More Than 150 Recipes From Down East, by Mark Gaier and Clark Frasier (Running Press)
• 1 gallon apple cider
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh thyme
• 1/4 cup plus 1/4 teaspoon brown sugar
• 2 tablespoons fennel seed
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 6 6-ounce salmon fillets
• 1/2 pound (2 sticks) unsalted butter
• 1 quart (about 6) cooking apples, such as McIntosh, cored and sliced
1. Heat the cider in a nonreactive, wide-bottomed saucepan and reduce the liquid by half.
2. Add the rosemary, thyme, brown sugar, fennel seed, salt and pepper to the cider. Bring to a boil. Reduce the heat to a simmer.
3. Gently place the salmon in the liquid. The liquid should be steaming, but not simmering. Cook the salmon for 6 minutes. Test for doneness.
4. Heat the butter in a sauté pan. Add the apples and sauté until golden, about 2 minutes.
5. Remove the salmon from the cider liquid with a slotted spatula. Place the salmon on 6 heated plates and garnish with sautéed apples. Serves 6.