Apple Cider Roasted Salmon

Combine cider, vinegar, honey, and fresh thyme. Mix well until honey is completely incorporated into liquids.

Split cider mixture in half, place half in small sauce pan on medium heat, and pour the remaining half over salmon. Cover and refrigerate for 2-3 hours.

Bring cider mixture in pan to a simmer. Combine water and cornstarch and mix well. Remove cider from heat, and gradually mix in cornstarch, stirring briskly so starch does not clump.

Once mixture is combined fully, return to heat and return to simmer, stirring constantly. Cook for approximately 2-3 minutes. Hold warm until ready to use.

Remove salmon from marinade after the 2-3 hours and allow to slightly drain. Season lightly with salt and pepper.

Place salmon on non stick baking sheet, and cook in 375 degrees F oven, approximately 7-10 minutes, until salmon is firm.

Saute shallots in butter until caramelized or browned, stirring occasionally to prevent burning. Add shallots to mashed potatoes and mix well.

Remove salmon from oven, place on top of potatoes, and cover with cider glaze.