Cider-Mustard Glazed Salmon with Cheddar Potato Cakes and Warm Red Cabbage Apple Slaw

Name: Cider-Mustard Glazed Salmon with Cheddar Potato Cakes and Warm Red Cabbage Apple Slaw
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz skin-on salmon fillets; 1 1/4 tsp salt; 1 tsp black pepper; 1 tsp smoked paprika; 2 tbsp olive oil; 1 cup apple cider; 2 tbsp Dijon mustard; 1 tbsp honey; 2 tbsp apple cider vinegar; 3 cloves garlic; 1 lb 8 oz Yukon Gold potatoes; 3.5 oz sharp cheddar cheese, shredded; 1/2 cup scallions; 1 large egg; 1 cup panko breadcrumbs; 2 tbsp unsalted butter; 10.5 oz red cabbage; 1 medium red apple; 1 cup sweet onion; 1 tbsp maple syrup

An original American-inspired recipe featuring seared salmon fillets with a glossy cider-mustard glaze, served with crispy cheddar potato cakes and a warm red cabbage, apple, and onion slaw. It balances sweet, tangy, and savory flavors in a comforting yet refined dish.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 filetes / 680 g 680 g skin-on salmon fillets (approx. 170 g por filete)
8 g 8 g salt (divided)
3 g 3 g black pepper (divided)
2 g 2 g smoked paprika (for the salmón)
30 ml 30 ml olive oil (divided)
240 ml 240 ml apple cider (without alcohol or estilo tradicional)
30 g 30 g Dijon mustard (for the glaseado)
21 g 21 g honey
30 ml 30 ml apple cider vinegar (divided)
9 g 9 g garlic (chopped; divided)
700 g 700 g Yukon Gold potatoes (peladas and diced)
100 g 100 g sharp cheddar cheese, shredded (for the pastelitos)
30 g 30 g scallions (chopped fino)
1 unidad 1 unit egg (lightly beaten)
45 g 45 g panko breadcrumbs (divided)
28 g 28 g unsalted butter (divided)
300 g 300 g red cabbage (finely slice)
180 g 180 g red apple (en bastones finos)
120 g 120 g sweet onion (en slices finas)
15 ml 15 ml maple syrup (for the ensalada tibia)

Nutrition facts

per serving

690 kcal

Calories

40 g

Protein

45 g

Carbs

37 g

Fat

5 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

FishMustardDairyEggsGluten

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the potatoes in a pot with cold water and 4 g salt. Bring to a boil and cook for 12 to 14 minutes, until tender. Drain well and let them steam dry for 2 minutes.
2
While the potatoes cook, in a small saucepan combine the apple cider, Dijon mustard, honey, 15 ml (1 tbsp) apple cider vinegar, and 1 minced garlic clove. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until reduced to a glossy sauce. Set aside.
3
Mash the hot potatoes until mostly smooth. Add the shredded cheddar, scallions, egg, 30 g panko, 14 g melted butter, 2 g black pepper, and 2 g salt. Mix well and let stand for 5 minutes so the mixture firms up.
4
Shape the potato mixture into 8 cakes. Lightly coat each one with the remaining panko. Place them on a lightly greased baking sheet or oven-safe skillet brushed with 15 ml (1 tbsp) olive oil.
5
Bake the potato cakes at 220 °C / 425 °F for 20 minutes, flipping halfway through, until golden and crisp.
6
While the cakes bake, season the salmon with smoked paprika, the remaining salt, and the remaining black pepper. Heat a large oven-safe skillet with the remaining 15 ml (1 tbsp) olive oil over medium-high heat. Place the salmon skin-side down and sear for 4 minutes.
7
Turn the salmon over, brush with some of the cider-mustard glaze, and transfer the skillet to the oven. Roast at 220 °C / 425 °F for 5 to 7 minutes, or until the salmon is just cooked through and flakes easily. Brush with more glaze after baking.
8
For the warm slaw, melt the remaining butter in another skillet over medium heat. Add the sweet onion and cook for 3 minutes. Stir in the remaining 2 garlic cloves, red cabbage, and apple. Cook for 4 to 5 minutes until the cabbage softens slightly but still keeps some texture.
9
Add the maple syrup and the remaining 15 ml (1 tbsp) apple cider vinegar to the warm slaw. Cook 1 minute more and adjust salt if needed.
10
Serve each plate with one glazed salmon fillet, 2 potato cakes, and a generous portion of warm red cabbage apple slaw. Spoon any remaining glaze over the salmon before serving.

Chef tips

For firmer potato cakes, chill the potato mixture for 10 minutes before shaping. Pat the salmon dry well with paper towels for a better crust in the skillet.

Substitutions

You can swap the salmon for trout or steelhead. The cheddar can be replaced with Monterey Jack, and red cabbage with green cabbage for a milder flavor.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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