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–+ servings
Nicole Grace

Maple Cider Glazed Salmon with Honey Butter Polenta Recipe Secrets Revealed!

A delicious recipe for Maple Cider Glazed Salmon served with creamy Honey Butter Polenta, perfect for a flavorful dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 6-ounce salmon fillets
  • 1/4 cup pure maple syrup
  • 1/4 cup apple cider
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup polenta cornmeal
  • 4 cups water
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1/4 cup grated Parmesan cheese optional
  • Chopped fresh parsley for garnish optional

Method
 

  1. In a small bowl, whisk together the maple syrup, apple cider, Dijon mustard, soy sauce, and a pinch of salt and pepper. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 4 minutes.
  3. Carefully flip the salmon fillets and pour the maple cider glaze over the top. Cook for an additional 4-5 minutes, basting occasionally, until the salmon is cooked through and flakes easily with a fork. Remove from heat.
  4. While the salmon is cooking, bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the polenta, stirring constantly to avoid lumps. Reduce heat to low and cook for about 5-7 minutes, stirring frequently, until thickened.
  5. Stir in the butter, honey, and Parmesan cheese (if using) into the polenta until well combined. Season with salt to taste.
  6. To serve, spoon the honey butter polenta onto plates, top with the glazed salmon, and drizzle any remaining glaze over the top. Garnish with chopped parsley if desired.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 50gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 500mgFiber: 2gSugar: 20g

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the glaze.
  • For a vegetarian option, substitute the salmon with grilled portobello mushrooms and use vegetable broth instead of water for the polenta.

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