Fuji Apple Teriyaki Salmon

For the salmon (must marinate 12-24 hours)

1 teaspoon vegetable oil

1 teaspoon minced garlic

3/4 cup apple cider

1/2 cup soy sauce

1 tablespoon butter

4 salmon fillets (6 ounces each)

Heat vegetable oil in a saute pan over medium. Add garlic and cook for 20 seconds. Add apple cider, soy sauce and butter. Reduce heat to low and stir to incorporate until butter has melted, 1-2 minutes. Remove sauce from heat and transfer to a bowl. Refrigerate for 10-20 minutes until cooled. Add salmon to the marinade and refrigerate 12-24 hours.

For the teriyaki sauce (used in the Fuji apple reduction)

1/4 cup soy sauce

1 cup water

1/2 teaspoon ground ginger

1/4 teaspoon garlic powder

5 tablespoons packed brown sugar

1-2 tablespoons honey

2 tablespoons cornstarch

1/4 cup cold water

Mix soy sauce, 1 cup water, ginger, garlic powder, brown sugar and honey in a saucepan and begin heating. Mix cornstarch and 1/4 cup cold water in a cup until dissolved. Add to sauce in pan. Heat until sauce reaches desired thickness. If it gets too thick, add a little more water. (Makes enough for about 6 servings of salmon.)

For the Fuji apple reduction

1 tablespoon vegetable oil

1/2 teaspoon grated ginger

1/2 cup apple cider, divided use

1/2 Fuji apple, sliced and peeled

1/4 cup teriyaki sauce (from recipe above)

Heat vegetable oil in a saute pan over medium. Add the ginger and saute for 30 seconds. Increase heat and add 1/4 cup apple cider and the apples. Cook until reduced by three-fourths, about 3-5 minutes. Set aside to cool.

In a saute pan over medium-high heat, add the remaining 1/4 cup apple cider. Add the cooled apple reduction and the teriyaki sauce. Stir to incorporate and warm through.

For the mashed potatoes

11/2 pounds Yukon Gold potatoes, peeled and quartered lengthwise

1/2 teaspoon salt

4 tablespoons heavy cream

2 tablespoons butter

1 tablespoon milk

Salt and pepper

Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes or until potatoes are fork-tender.

Combine cream and butter; heat, either in the microwave or in a pan on the stove, until butter melts.

Drain potatoes. Put hot potatoes into a bowl. Add the butter-cream mixture. Use a potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding the milk to achieve the consistency you desire. (Do not over-beat or potatoes will get gluey.) Season with salt and pepper to taste.

To cook the salmon: Remove salmon from marinade; discard remaining marinade. Place salmon on a well-oiled grill preheated to medium-high. Cook for about 2 minutes per side, depending on thickness.

To serve: Place mashed potatoes on a plate. Place salmon gently on top and top with Fuji apple reduction.

Makes 4 servings.

Per serving (assumes salmon absorbs half the marinade): 570 calories, 23 g fat, 129 mg cholesterol, 41 g protein, 49 g carbohydrates, 4 g fiber, 2,280 mg sodium, 36 percent calories from fat.