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Salmon with Spanish Ham and Hard Cider
Salmón a la ribereña is a classic dish from Asturias, Spain, an area along the northwestern coast famous for its apples and cider. Oven-baking is a common cooking method for fish prepared this way, but here we lightly sear the fillets on one side on the stovetop, then finish them, covered with thin slices of dry-cured ham, in a moderately hot oven. Once the salmon is out of the pan, we make a simple sauce with shallots, hard cider and butter. Opt for jamón serrano, a dry-cured ham from Spain, if you can find it; we find the darker-hued meat to have a richer, more intense flavor than Italian prosciutto, but prosciutto is perfectly delicious (and more affordable). Cooked according to the recipe, the salmon is medium in doneness (120°F), showing just a little translucency at the center; for salmon that is opaque throughout, leave the fillets in the oven for an additional 3 to 5 minutes. To round out the meal, serve with steamed and buttered potatoes and/or a crisp, leafy salad.
4
Servings
Tip
Don’t use sweet (i.e., non-hard) cider for this dish. Look for a dry hard cider with a crispness and acidity that will balance the richness of the salmon and the saltiness of the ham. A good option is Stella Artois Cidre, a widely available European-style hard cider. American hard ciders tend to be sweeter but still will work well.
25 minutes
Ingredients
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4
6-ounce center cut boneless salmon fillets, each about 1 inch thick
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 375°F with a rack in the middle position. Season the salmon all over with salt and pepper. In a 12-inch nonstick oven-safe skillet over medium, heat the oil until shimmering. Add the salmon boned-side down and cook until light golden brown, 3 to 5 minutes. Transfer the fillets browned side up to a large plate.
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April 10, 2023
Delicious
Delicious and easy to make.
July 12, 2022
Terrible timing
What terrible timing. Today is July 12th. Since late April though some of June, my North Georgia garden had an abundance of sugar snap peas. But owing to being too early in the season there was no basil Now I have plenty of basil, both regular and Thai, but no snap peas. Based on the seasonality, this is going to be one of those recipes in which one is forced to purchase major components. The recipe looks interesting and very appealing. We have everything on hand to make it EXCEPT the snap peas. Well, darn.
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