We are pairing local apples with our fresh caught sustainably sourced salmon. We start by pan-searing the salmon in a sweet but tangy balsamic cider reduction, and then we place the filet atop a bed of our apple slaw; tart juicy granny smith apples, celery, shaved fennel, and red onion tossed in a simple lemon vinaigrette; champagne vinegar, olive oil, and freshly squeezed lemon juice. Served with mashed sweet potatoes and roasted asparagus