* 1 cup sherry
* 1 tsp sugar
* 2 apples, cored and coarsely chopped
* 1 cup edamame - I used frozen Steamables brand
* 1.5 tbl butter
* 1 lb spring onions
* 1 c chicken stock
* 1 tbl dried thyme
* 2 large skin-on salmon fillets
* Salt and pepper to taste
* olive oil
* juice from a half a lemon

1. In a medium saucepan, combine sherry and sugar. Cook until sugar is dissolved. Add apples. Boil until liquid is almost all absorbed. Pour into food processor and blend.

2. Cook and shell edamame. I used shelled, frozen "Steamables" edamame found in my grocery store's frozen veggies section, so all I had to do was pop the package in the microwave for 4 mins.

3. In your saucepan (which no longer has the apples in it), melt butter over low heat. Add onions and cook about 7 mins. Add the chicken stock, thyme, salt and pepper. Cover and simmer until onions are very tender, about 8 more minutes. Gently fold in edamame.

4. Brush salmon with olive oil and season with salt and pepper. In a grill pan or skillet, cook the salmon. Start skin-side down until the skin in very crisp, 4-5 minutes. Flip and continue to cook 2-5 minutes more, depending on the thickness of the fish.

5. To serve, place the onion-edamame mixture on the plate, then place the apple mixture on top of that. Place the salmon on top.

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