Stove Top Grilled Salmon & Apples
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 2
(plus gives you an extra yummy fillet to flake and use in a salad for next meal)

3 (6-ounce) IQF wild-caught or farmed Atlantic salmon fillets
1 tablespoon garlic & rosemary seasoning
1 teaspoon ground black pepper
1 teaspoon olive oil 
1 stick sweet cream, salted butter
1 Granny Smith apple, thinly sliced
1/2 medium Vidalia onion, thinly sliced 
2 sprigs fresh rosemary

Place 3 individually quick frozen (IQF) salmon fillets in the microwave for 90 seconds. Take out of plastic wrap and rinse with cold water. Pat dry with paper towels. Season with dried garlic & rosemary seasoning and a little ground black pepper. Heat a grill pan on stove top. Brush pan with a little olive oil and place 3-tablespoons of salted butter directly on the grill pan. Place the seasoned side of salmon on top of the butter (on hot grill). Tuck thinly slices apples & onions all around the side of fillets. Sprinkle with a little more pepper. Cook salmon, apples and onions for about 2-3 minutes...just until grill marks are good and clear on bottom side. Gently turn fillets, apples and onions, tucking fruit & veggies back under sides of fish (like in photo to left). Sprinkle a little more garlic, rosemary seasoning and pepper over fillets. Place a thick hunk of butter on each fillet, plus a fresh sprig of rosemary. Cover with a lid large enough to completely cover the smoking fillets. Turn heat off. If cooking on electric stove, move off the hot burner. Let it all continue to cook and steam flavors into the fish. That's all there is to this recipe. I eat this often and have never been disappointed. You can get creative with different seasonings, different fish, different fruits and vegetables. This whole recipe start to finish only takes 10-15 minutes and will thoroughly enjoy.  

This recipe is shared September 10-14, 2018 
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Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 04:56 PM, Sunday Sep. 09, 2018
Updated 05:40 PM, Sunday Sep. 09, 2018