Apple Cider Glazed Salmon with Wilted Kale & Farro

Tomorrow is *officially* fall and this recipe is a perfect welcome dish

A few years ago, my sister-in-law sent me a cocktail recipe that completely changed the way I think about apple cider. It called for boiled apple cider syrup and bourbon, and once I learned you could simmer down apple cider into this almost caramel-y syrup, I was obsessed.

I started using it in drinks, drizzling it over desserts… and then I had the idea of using it in a more savory dish!

That’s how this apple cider-glazed salmon was born. The glaze is rich, sweet, and a little tart, and it coats the fish beautifully. I paired it with kale or farro for the heartiness to make it a really substantial and decadent meal. It’s cozy, seasonal, and really feels like restaurant-quality with pretty minimal ingredients. (And I have Aunt Shay to thank for the original inspiration!)

I can’t wait for you to try it!

(Emailing Substack help because I am *AnNoYeD* that my playlists still won’t embed, but alas.)

Here is the link to this week’s playlist called ‘Fall Feels’. My husband has been playing it on our kitchen speaker (which usually stays on all day) for the last few weeks, and it’s just great, ~vibey~ fall music to have on while cooking with the windows open and a crisp breeze blowing in now and then.

I’ve had a Negroni Girl Summer, and while I don’t think Negronis are ever truly seasonal, I do like to switch up my drinks as the weather changes. Lately I’ve been craving something a little more fall-forward, and this riff hits just right.

Meet Cynar. It’s an artichoke liqueur (don’t let that scare you, it doesn’t taste like artichoke!) and one of my favorite digestifs. (To my fellow stomach-issues girlies, a small pour after dinner works wonders.) Cynar has a bittersweet depth that feels perfect for the chillier months, especially if you’re already a Campari fan.

I also love a mezcal negroni and thought the smokiness here would be the cherry on top, adding warmth and balance for the perfect twist on a classic!

Smoky Fall Negroni

Ingredients

• 1 oz mezcal

• ½ oz Campari

• ½ oz Cynar

• 1 oz sweet vermouth

• Orange peel, for garnish

Instructions
Add all ingredients to a mixing glass with ice and stir for about a minute. Strain over a large ice cube in a rocks glass. Garnish with an orange peel and enjoy. Cheers!

Apple Cider Glazed Salmon with Wilted Kale & Farro

Ingredients

• 4 salmon fillets (skin on, about 6 oz each)

• 1 cup apple cider

• 2 tbsp Dijon mustard

• 2 tbsp maple syrup

• 1 tbsp soy sauce

• 1 tbsp butter

• 1 bunch kale, stems removed + chopped

• 1 cup farro

• Olive oil

• Kosher salt

• Fresh Ground Black Pepper

Instructions

1. Cook the farro: Rinse farro, then simmer in salted water or chicken stock until tender, 20–25 minutes. Drain and set aside.

2. Make the glaze: In a small saucepan, combine apple cider, Dijon, maple, and soy. Simmer until reduced by half and syrupy, about 10-15 minutes. Whisk in the butter and set aside.

3. Cook the salmon: Pat salmon dry and season with olive oil, salt, and pepper. In a large skillet, heat a drizzle of olive oil over medium-high heat (you should be able to do 2 at a time). Place salmon skin-side up and cook 4–5 minutes, without moving, until golden and crispy, then carefully flip and. Cook another 2–3 minutes until the internal temp reaches 115 degrees, then brush generously with glaze and cook until it reaches 130 degrees, about another 1-2 minutes.

4. Wilt the kale: In another skillet, heat a drizzle of olive oil. Add kale, cooking until bright green, about 1 minute. Season with salt and pepper.

5. Serve: In a large mixing bowl, toss the farro and kale together with a drizzle of olive oil, salt, and pepper. Divide onto plates, top with the glazed salmon, and finish with a generous drizzle of the extra cider glaze.

Notes:

• If you like baking your salmon in the oven, you can totally do that then add the glaze when it’s done. You won’t get as much of a crisp/sear but it’s not the end of the world!

• If you’re serving to kids, I would serve the elements separately and serve the sauce on the side.

Love you, mean it!

XO,

JBB