- 1 medium Fuji Apple
- 2 Salmon Fillets, 4 ounces, wild
- 1 tablespoon Pure Maple Syrup
- 2 tablespoons Stone Ground Mustard
- 4 slices Bacon, chopped
- 1/2 medium head Green Cabbage, thinly sliced
- 2 tablespoons Red Wine Vinegar
- Salt, to taste
- Black Pepper, to taste
Preheat the oven to 375°F. Spray an 8”x8” dish with cooking spray. Use a mandolin to make thin apple slices. Stop before getting to the core—you only need about 1/4 of the apple.
Place the salmon fillets in the baking dish. Sprinkle them with salt.
In a small bowl, stir together the maple syrup and mustard. Brush the salmon fillets evenly with the mixture. Next, wrap apple slices around the salmon. Bake for 20 minutes.
Meanwhile, heat a large skillet over medium-high heat and add the bacon to the pan.
Thinly slice the cabbage, and chop the remaining portion of the apple.
Let the bacon cook for about 5 minutes until crisp, and then remove it with a slotted spoon.
Return the pan to the heat and add the cabbage and apple. Cook while stirring frequently until it wilts down. It will take about 15 minutes, or until the salmon is done baking.
Before serving, stir in the vinegar and add the bacon pieces back in.
Serve the salmon fillets on a bed of the warm slaw.