Asian-Apple Glazed Salmon plus Easy Apple Crisp

Asian-Apple Glazed Salmon

Musselman’s Apple Butter is wonderful spread on a piece of whole grain toast but I am finding out it is much more versatile than that!

Apple Butter disappears from my refrigerator just about as fast as I open it.  My kids absolutely love it.  So when I received a package from Musselman’s I had to hide it!

Our neighbor gave us some salmon from his fishing trip to Alaska and I knew I wanted to make something special with it.  I pulled out the hidden Musselman’s Apple Butter and mixed in some Asian flavors like soy sauce, ginger and garlic and made a fantastic glaze for the salmon.

It was super easy and was ready in less than 30 minutes!  That gave me just enough time to prepare some rice and a some corn and I even had time to throw dessert together.  So guess what, you are getting two recipes today, dinner and dessert!  Plus a nice little giveaway from the nice folks at Musselman’s!  (Giveaway details at the bottom, below the recipes.)

It really doesn’t get any easier than this and it is ideal for a weeknight meal.  My kids loved this even my oldest who doesn’t love salmon as much as the rest of us!  Now on to these fabulous and easy apple butter recipes!

 Asian-Apple Glazed Salmon

Ingredients:

• 16 oz salmon steaks
• 1/2 cup Musselman’s Apple Butter
• 1 teaspoon ground ginger
• 2 tablespoons soy sauce
• 1 medium garlic clove, grated or minced
• 1/4 cup sliced green onions

Cooking Directions:

Preheat oven to 400° F.

Place salmon steaks on a foil lined baking sheet.

In a small bowl, combine Musselmans Apple Butter, ginger, soy sauce and grated garlic.

Brush liberally over salmon steaks.  Cover with foil and bake 15 minutes.  Remove foil and continue to bake 5 minutes or until fish is flaky and cooked through.

Garnish with green onions.

Now onto dessert! Look close, there’s a hint to the giveaway!

Easy Apple Crisp

Easy Apple Crisp

Ingredients:

• 6 medium size apples, peeled, cored and sliced
• 1 cup Musselman’s Apple Butter
• 2 tablespoons sugar

for topping:

• 1 cup all purpose flour
• 1 cup rolled oats
• 1/2 cup sugar
• 1/2 cup butter, softened

Cooking Directions:

Preheat oven to 400°F.

Place sliced apples into a pie plate and add apple butter, stir to coat.  Sprinkle with 2 tablespoons sugar.

In a medium sized bowl combine flour, oats and sugar.  Cut in butter with a pastry blender or your fingers until crumbly.  Pour evenly over apple mixture and press lightly with your hands.

Bake for 40 minutes or until filling starts to bubble and topping is lightly browned.

Serve warm and with a scoop of vanilla ice cream if you like it!

Now how about that giveaway!

Musselman’s is providing a nice gift pack for one of you!  It includes their fabulous apple butter, recipe cards and a handcrafted wooden spurtle!  I bet you don’t already have a spurtle, I didn’t!  A spurtle is the handiest little tool, it just fits your hand and it is ideal for scraping the edges of the jars!  I know I will be using mine all the time.

WE HAVE A WINNER! CONGRATULATIONS ROBIN!  THANKS TO EVERYONE WHO ENTERED!

To enter:

• Leave a comment telling me how you would enjoy your apple butter if you win.

For bonus entries:

• Subscribe to Miss in the Kitchen by RSS or Email.
• Follow Miss in the Kitchen and Musselman’s on Facebook.
• Share the giveaway on your facebook page.
• Follow Miss in the Kitchen and Musselman’s on twitter and tweet the following: “Win a handcrafted Spurtle & @MussAppleButter from @Missnthekitchen http://bit.ly/S4Cbo2.”
• Follow Miss in the Kitchen & Musselman’s on Pinterest and Pin this post.

Please leave a separate comment for each to count as an entry.

Giveaway open to US residents, entries will be received through Thursday, November 1, 2012.  Winner will be selected at random.

Be sure to get your  coupons on Musselmans.com  plus more recipes and healthy snacking ideas.

Enjoy!

Miss 

Disclosure: I was provided a gift pack just like I’m giving away for recipe development.  I was not compensated for this post and as always all opinions are my own.

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