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Cider Barbecue Salmon

6 servings

Ingredients

6 8-ounce salmon fillets
salt and pepper
nonstick cooking spray
Cider Barbecue Sauce (recipe below)
Nutty Apple Blue Cheese Mashed Potatoes (recipe below)

Method

Heat a broiler pan or outdoor grill over medium-high heat. (If using a broiler pan, preheat the oven to 350F.) Season each fillet with salt and pepper, then spray them with cooking spray. Place the fillets on the broiler pan under a broiler or place them directly on the grill.

After 2 minutes, turn each fillet a quarter of a turn. After 2 more minutes, turn them over and cook an additional 2 minutes.

If using a broiler pan, put the salmon on a sheet pan and drizzle each fillet with 2 tablespoons Cider Barbecue Sauce. Cook for 5 to 8 minutes, to taste.

If using an outdoor grill, top each fillet with Cider Barbecue Sauce. Cover the grill and cook to taste. Serve over Nutty Apple Blue Cheese Mashed Potatoes and drizzle the remaining Cider Barbecue Sauce over each plate.

Cider Barbecue Sauce
Three cups

Ingredients

2 tablespoons butter
1 medium onion, finely diced
2 tablespoons dark molasses
2 tablespoons Worcestershire sauce
3 cups apple cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1/2 teaspoon salt

Method

In a medium saucepan, melt the butter over medium heat. Add the onions and saute for 4 to 5 minutes until the onions are soft. Add the rest of the ingredients. Mix well and simmer on low heat for 30 minutes, stirring frequently. Serve warm or cool; refrigerate any unused portion.

Nutty Apple and Blue Cheese Mashed Potatoes
4 to 6 servings

2 Granny Smith apples, peeled, cored and quartered
1 tablespoon brown sugar
1 tablespoon oil
2 pounds Idaho potatoes, peeled and quartered
2 tablespoons salt
8 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup milk
1/4 teaspoon white pepper
1/2 cup crumbled blue cheese
1/2 cup chopped toasted walnuts

Method

Preheat the oven to 375 F.

Toss the apples with the brown sugar and oil. Bake the apples in the oven for 20 minutes or until tender but not mushy. Remove them from the oven and allow to cool. Dice the apples into 1/4-inch pieces and set aside.

Place the potatoes in a 2-quart saucepan with 1 teaspoon salt and cold water. Cover the pan and bring the water to a boil, then lower the heat and simmer until tender, about 30 minutes. Test the potatoes by piercing them with a knife. It should slide in easily. Place them in a strainer and drain well.

Combine the butter, heavy cream and milk in another saucepan and heat until the butter has melted. Keep warm.

Working over the saucepan used to cook the potatoes, pass the potatoes through a food mill or potato ricer. Put the pan on the stove over low heat and begin adding the warm cream mixture. Be certain to mix well with a wooden spoon. After adding all the liquid, fold in the apples, nuts and blue cheese. Season with salt and white pepper. Serve at once or keep warm in the top half of a covered double boiler over simmering water