Brunch is all the rage these days. From sweet to savory, the most important meal of the day might also come with a very important beverage—cider. Try this oven-roasted salmon dish from Québec cooking sensation Danny St-Pierre of Petite Maison. The fish gets herbaceous notes and sweet onion flavor thanks to a simple, sophisticated recipe made with Neige ice cider by La Face Cachée de la Pomme, which makes a very apt pairing.
Oven-Roasted Salmon with “Neige” Onion Fondue, Sunny Eggs and Buttered Toast
Recipe by Danny St-Pierre of La Petite Maison, Montréal, Québec
Serves 4
2 teaspoons vegetable oil, divided
1 pinch salt, plus more to season
2 red onions, sliced
1 cup Neige by La Face Cachée de la Pomme
4 5-ounce filets of skin-on, fresh salmon
Fresh cracked pepper, to season
4 sprigs of thyme
4 eggs
4 ounces salted butter
4 slices of country bread, toasted
¼ cup scallions, finely chopped
Preheat oven to broil. In a sauté pan, sweat the onion with 1 teaspoon oil and salt until translucent. Deglaze onion with ice cider and reduce to a glaze. Rub the fish with remaining oil and season with salt and pepper. Line filets on a baking sheet, with the thyme under the flesh and the skin side up. Cook until the skin is charred, about 5 minutes. The flesh should be firm but with a moist center.
Cook eggs sunny side up. Spread butter on hot toast and glazed onion jam onto each salmon filet, topping each toast with 1 egg. Garnish with scallions and a vigorous crack of black pepper.
