Bourbon whipped cream and Copper River Salmon

I started my Thanksgiving list last week about the same time I saw Suzzane Goin’s recipe for bourbon whipped cream in Bon Appetite.

For bourbon whipped cream, I needed crème fraiche.

None of the stores in Mad’ville carry crème fraiche, so while I was in Indiana the other day, I stopped at The Fresh Market.

Elvis was willing wait in the car, (due to a strained Achilles tendon) and I had about ten minutes.

There was no pressure for time, but spending more time inside The Fresh Market means, spending more money.

As if you didn’t know, you could buy a week’s worth of groceries from the regular grocery as opposed to a few items from The Fresh Market.

Once in the store though, I couldn’t resist walking past the seafood display to see what was in the case, even if I wasn’t (gasp) buying seafood.

The Fresh market in SW Indiana doesn’t offer a lot of fresh fish, but its selection of shellfish is outstanding.

I love to ogle bags of fresh mussels, clams, oysters, shrimp and crab buried in ice, and shellfish is a great sustainable seafood choice.

I pushed my cart past the artfully arranged displays of apples, lettuce, rutabaga and ‘shrooms, in route to the dairy department and the crème fraiche.

This way, I would also pass through the seafood department.

The thin, bright orange-ish red salmon fillets lay in the center of the display, and glowed like a lighthouse in a storm.

My heart skipped a beat. I picked up my pace.

Copper River Salmon.

Sigh.

It’s a good thing I brought my insulated grocery bag to the market.

I thought about plopping a big old spoonful of bourbon whipped cream on the honey-glazed salmon, but after a little more thought and a thumbs down and grimace from Elvis, I decided it’s best to wait until I bake the pumpkin pie at Thanksgiving.

Honey-Glazed Copper River Salmon with Baked Cinnamon-Ginger Apples and Toasted Walnuts.

Serves 4

Ingredients list

½ cup walnuts
2 large yellow apples
Juice from ½ lemon
1 tablespoon + 1 teaspoon organic sugar
1 teaspoon cinnamon
½ teaspoon ginger
3 tablespoons unsalted butter
2 tablespoons packed brown sugar
1 teaspoon Dijon mustard
2 teaspoons honey
Dash Kosher salt
2-3 tablespoons canola oil
Kosher salt and black pepper for the salmon, to season
One pound Copper River Salmon (or any other wild Alaska salmon), cut into four portions, skin on

Directions

Preheat oven to 350 degrees.
Spread walnuts on a baking sheet and bake for ten minutes. You can do ahead three days. Keep the nuts in a sealed container. Use the toasted walnuts within three to four days, as they will take on a rancid taste after that.
While walnuts are toasting, wash, core and slice apples, or chop, if you prefer. You can remove the skin, too, but I like it on.
Squeeze lemon juice on the cut side of the apples.
In a small bowl, combine the sugar, cinnamon, ginger and stir.
Layer the apples in a baking tin or shallow baking dish, sprinkling the sugar concoction over each layer.
Cut the unsalted butter in slivers or small cubes and arrange on top of the apples.
Bake in the 350 oven for twenty-five to thirty minutes. The apples will have a little crunch. If you want a softer apple, bake for an extra ten minutes, checking at five minutes for desired texture.
While the apples are baking, prepare the glaze.
In a small bowl, combine the brown sugar, honey, Dijon mustard and a dash of salt. Stir well. The mixture will be smooth like peanut butter, but not as thick.
Remove apples from the oven and increase the heat to 400 degrees.
Chop two tablespoons of the toasted walnuts into a fine powder, or use a nut chopper. Sprinkle on serving plates.
In a shallow ten-inch skillet, heat the canola oil on medium high heat.
Wash the salmon in cold water and pat dry with a paper towel.
Season the fish with kosher salt and black pepper.
When the oil is shimmering, place the fish, skin side up, in the skillet and sear for one minute. Distribute fish evenly in the pan. Work in batches if you’re using a small pan, or use two small pans.
Do not try to flip the fish to early. If the fish it sticking to the pan, let it sear another thirty seconds.
Turn the fish to the skin side and add one tablespoon of glaze to the top of the fish.
Place the entire skillet into the oven and bake for five minutes. The glaze will melt. I promise.
While the fish is in the oven, arrange the sliced apples on the plate. Or if you chopped the apples, you can top the fish with the apples.
Remove the fish from the oven.
Plate the salmon over the sliced cinnamon-ginger apples, and then top with whole toasted walnuts.
Serve immediately.