1. Rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish. 2. In a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat. 3. Cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature. 4. Preheat the oven to 375°F. 5. Transfer the salmon to a baking dish, reserving the marinade,. 6. Place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon. 7. Continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste. 8. While the salmon cooks, core the apples and cut each into 8 wedges. 9. In a large heavy skillet, heat the butter over medium-high heat. 10. Add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender. 11. Remove from the heat and discard the rosemary. 12. Serve the cooked salmon with pan drippings spooned over and topped with the apples, garnish with fresh mint, if desired. 13. Please Note: The quick marinade time is included in the cooking time. ---------------------------------------------------------------------------
Nutrition
Ingredients
