Ingredients:

• 4 Shetland salmon fillets, each about 6 ounces and 1½ inches thick, skinned (Our Seafood Department would be happy to skin them for you.)
• Sea salt, to taste
• 1/4 cup whole grain Dijon mustard
• 1 cup apple cider
• 1 cup heavy cream
• 1/4 cup brandy, optional
• Apple slices, for garnish
• Italian parsley leaves, for garnish

Directions:

Position a rack in the upper third of the oven and preheat to 450º F.

Sprinkle the salmon fillets lightly with sea salt and arrange in a single layer in a baking dish. Spread 1 Tbsp of mustard on the top of each fillet. Pour the cider into the dish.

Bake for 10 minutes. Add the cream and the brandy to the dish and return to the oven; bake for 3 minutes. Baste the salmon with the cider-cream mixture and continue to bake 2 minutes longer, or until salmon is just opaque throughout.

Transfer fillets to a warm platter. Place dish on the stovetop over medium heat and simmer sauce to reduce and thicken slightly. Spoon sauce over the fillets and serve garnished with apples slices and parsley. Makes 4 servings

Per serving: 594 calories (63% calories from fat); 40g fat; 17g saturated fat; 182mg cholesterol; 489mg sodium; 9g total carbohydrates; 35g protein