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Lufa Farms, with their awesome basket and marketplace programs, provides anyone who signs up with a basket of ingredients that are locally produced and at their flavour-packed prime. Gone are the days of weeping into your grocery-store salad because the tomatoes taste grainy and bland – Lufa Farms makes it easy to work with the seasons and eat what tastes wonderful now. Sign up here to get $15 off your first order! Use code “TheMain” when signing up.

This week, our Lufa Farms order included organic Cortland apples from Verger Maia, organic Spartan apples from Verger Biologique Maniadakis, organic Honeycrisp apples from Pomibec, Bartlett pears from Warner’s farm and unsweetened apple sauce made with Jersey Mac apples by Catherine Cafiti. So we’ll be having roasted salmon in spiced apple sauce on a bed of potatoes and apples with a fennel, apple and pear salad on the side.

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For the main course of our fall-themed Sunday dinner, we went with a show-stopper: a large filet of roasted salmon in spiced apple sauce. Tangy and plump, salmon is roasted under a cover of fennel seed-spiced, unsweetened Jersey Mac apple sauce. It rests on a bed of thinly sliced red-skinned potatoes and a mix of Spartan and Cortland apples, lightly drizzled with olive oil and seasoned with salt. The result is a creamy, perfectly seasonal dish that feels decadent despite being low in fat, but loaded with nutrients.

Roasted Salmon in Spiced Apple Sauce on a Bed of Potatoes and Apples

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Ingredients

1 large piece of salmon (mine was about 350 grams, enough to feed 3-4 people; do not go for individually cut fillets – it dries the fish out)
1 cup unsweetened apple sauce made with Jersey Mac apples
1 TB olive oil
1 tsp fennel seeds or aniseed
4 small red-skinned potatoes
3 TBS olive oil
salt
pepper
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If using frozen salmon, defrost fish overnight in the fridge. When ready to cook, preheat oven to 450F.
In a saucepan, combine apple sauce, 1 TB of olive oil and fennel seeds. Heat through on medium-high heat for about 5 minutes (no need to bring to a boil). Remove from heat.
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Wash potatoes and apples well. Slice apples and potatoes into thin rounds (when you get to the seedy part of the apple, stop slicing circles, change sides, and when you get to the heart again, cut out the core and slice the remaining parts of the apple into crescents; or just core and slice the whole thing into crescents – it really doesn’t matter).
Pat salmon dry, and season with salt and pepper. Rest in the middle of an oven-safe baking dish. Arrange potatoes and apples around it interchangeably, nestling them snuggly.
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Cover salmon with apple sauce mixture, taking care to get it under the fish as well (you want to make sure the fish is well-coated). Drizzle 3 TBs of olive oil on all the apples and potatoes, and season them with salt and pepper.
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Cover with aluminum foil, and bake at 450F oven for 35 minutes. Uncover, and bake on the grill/broil setting for another five minutes. Remove form the oven, and serve with apple, pear and fennel side salad.